The flavor of the roasted apples, onion, garlic and squash is divine. The white pepper gives the soup a wonderful but not overly powerful kick I really enjoy. I hope this flavorful soup warms you heart, body and soul, and nourishes you from the inside out with its delicious gifts from nature.

Apple Butternut Squash Soup [Vegan]

Advertisement

Calories

622

Advertisement

Ingredients

  • 32oz (2lbs) Butternut Squash, peeled & cubed
  • 1 large sweet onion, peeled & cut into 8 wedges
  • 1 head garlic, peeled whole cloves
  • 2 pink lady apples (or your favorite kind), peeled & cubed
  • 2 Tbsp. Extra Virgin Olive Oil
  • ¼ + ½ tsp. white pepper
  • ¼ + 1 tsp. salt
  • 32oz (1 QT) low sodium vegetable broth
Advertisement

Preparation

  1. Preheat oven to 400F.
  2. Line 2 large baking sheets with foil to prevent sticking, if desired.
  3. Spread butternut squash, onions, garlic and apples evenly onto 2 baking sheets.
  4. Toss first pan in 1 Tbsp. extra virgin olive oil, 1/8 salt and 1/8 tsp. white pepper. Repeat for the second baking sheet.
  5. Roast vegetables for 35 – 40 minutes.
  6. In a food processor, puree roasted veggies.
  7. Add butternut squash puree to a large soup pot. Stir in low sodium vegetable broth, 1 tsp. salt, and ½ tsp. white pepper.
  8. Heat to desired temperature, or when soup begins to bubble.
Advertisement
Advertisement

Nutritional Information

Total Calories: 622 | Total Carbs: 165 g | Total Fat: 0 g | Total Protein: 6 g | Total Sodium: 584 mg | Total Sugar: 54 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.