How long does apple butternut squash soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze apple butternut squash soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make apple butternut squash soup [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is apple butternut squash soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does apple butternut squash soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Apple Butternut Squash Soup
[Vegan]

WI By: Wendy Irene

Author Bio

Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger, and Foodie passionate... Read More

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Discover more recipes with these ingredients

Apple Butternut Squash Soup [Vegan]

622

Dairy Free

Vegan

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... Read More

Ingredients You Need for Apple Butternut Squash Soup [Vegan]

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

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How to Prepare Apple Butternut Squash Soup [Vegan]

Preheat oven to 400F.
Line 2 large baking sheets with foil to prevent sticking, if desired.
Spread butternut squash, onions, garlic and apples evenly onto 2 baking sheets.
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.
Roast vegetables for 35 – 40 minutes.
In a food processor, puree roasted veggies.
Add butternut squash puree to a large soup pot. Stir in low sodium vegetable broth, 1 tsp. salt, and ½ tsp. white pepper.
Heat to desired temperature, or when soup begins to bubble.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.