Description
A cozy and creamy Butternut Squash and Apple Soup that perfectly balances sweet, savory, earthy, and tangy flavors. Roasted butternut squash and onions are combined with tart Granny Smith apples and silken tofu for a smooth, comforting soup ideal for chilly evenings.
Ingredients
Scale
Vegetables
- 4 cups butternut squash (sliced into ½-inch thick slices or cubed)
- 1 yellow onion (chopped)
- 2 large Granny Smith apples
Seasonings & Spices
- 1 teaspoon sage powder (plus more for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper (plus more for garnish)
- 1 teaspoon Italian seasoning
Liquids & Other
- 3 to 4 cups water
- 1 vegetable bouillon cube
- 3 tablespoons olive oil (plus more for garnish)
- 1 (12-ounce) box silken tofu
Instructions
- Preheat and prepare vegetables: Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper or a silicone mat.
- Roast squash and onion: Spread the butternut squash and chopped onion on the prepared baking sheet. Drizzle with olive oil and sprinkle with sage powder, garlic powder, salt, and black pepper. Toss well to coat evenly. Roast in the oven for 30 minutes, checking for tenderness. Continue roasting in 5-minute increments if needed. Remove onions early if they start to burn and set them aside.
- Simmer roasted ingredients: Transfer the roasted squash and onions to a large pot with a lid. Add 3 cups of water, the vegetable bouillon cube, and Italian seasoning. Stir to combine, bring to a boil, then cover and simmer for 10 minutes. After simmering, turn off the heat and let the pot sit undisturbed as you prepare the apples.
- Add apples and tofu: Peel, core, and roughly chop one of the Granny Smith apples. Add the chopped apple and the entire box of silken tofu to the hot soup. Stir well to incorporate all ingredients.
- Puree the soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If using a countertop blender, blend in batches and return the soup to the pot. Add additional boiling water as needed to reach the desired consistency. Taste and adjust seasoning if necessary.
- Prepare garnish and serve: Peel, core, and dice the second Granny Smith apple. Ladle the soup into bowls and garnish each serving with 1 to 2 tablespoons of diced apple. Optionally, sprinkle with extra black pepper, sage powder, and drizzle with olive oil before serving.
Notes
- Cozy, creamy, and packed with fall flavors, this soup offers a wonderful balance of sweet, savory, earthy, and tangy elements.
- Using silken tofu adds creaminess without dairy, making it suitable for those avoiding lactose.
- Adjust water quantity to control the thickness of the soup to your preference.
- Feel free to substitute vegetable bouillon cube with homemade veggie stock for a fresher taste.
- This soup reheats well and flavors deepen if made a day ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 17 g
- Sodium: 773 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
