one green planet
one green planet

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]

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Calories

622

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

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.

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.


About The Author

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Wendy Irene

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Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger, and Foodie passionate about holistic wellness. She helps people awaken their joy and tap into their intuition. Wendy is the Founder of the blog, Give Love Create Happiness, and Park and City.

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