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

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

Can I freeze beet, butternut squash, and apple soup [vegan]?

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

Can I make beet, butternut squash, and apple 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 beet, butternut squash, and apple soup [vegan] so quick to make?

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

How long does beet, butternut squash, and apple 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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Beet, Butternut Squash, and Apple Soup
[Vegan]

EH By: Elena Hubbins

Author Bio

Elena Hubbins works with the blog Red Nails Green Veggies, which celebrates whole, plant-based foods.... Read More

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Beet, Butternut Squash, and Apple Soup [Vegan, Gluten-Free]

264

Dairy Free

I decided to play around with a beautiful butternut squash, beets and apples that I had at home with delicious results. I’ve made butternut squash soup many times before, but the subtle flavor of the beets and zing of the apple were a really nice touch. I paired this soup... Read More

Ingredients You Need for Beet, Butternut Squash, and Apple Soup [Vegan]

Soup:

2 teaspoons coconut or olive oil
half of a large Butternut Squash
2 large beets
2 small onions or leeks
3 garlic cloves, minced
1 Tablespoon olive oil
4 cups of Vegetable broth
1 large apple
handful of pine nuts (or pumpkin seeds or any other nuts) for garnish
salt and pepper

Cashew Sour Cream:

½ half cup raw cashews
juice of small lemon
1 teaspoon of Apple Cider Vinegar
½ cup water

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How to Prepare Beet, Butternut Squash, and Apple Soup [Vegan]

Preheat oven to 375 degrees.
Cut squash in half lengthwise and scoop out the seeds. Brush with either a teaspoon of olive or coconut oil (I used coconut, it made my kitchen smell yummy). Place one half of squash side down and roast for approximately 25-30 min or until you are able to pierce with fork with no resistance.
Cut beets in half, brush with oil and add to the oven 15 min before squash is done.
In a pot, sautee garlic, 2 small onions or leek (I used 1 onion and one leek) in a Tablespoon of olive oil until slightly translucent, then add veggie broth and salt and pepper.
Once squash and beets are done roasting, let them cool for a few minutes. Peel the beets and cut them into 2 inch pieces and add to soup. Scoop out the squash and place into soup, and cut apple into small slices and place in soup as well. Let simmer for about 8-10 minutes or until apples are slightly soft. Use an immersion blender or regular blender to puree soup.
While simmering, toast the pine nuts- heat small skillet and add pine nuts (without oil) and toast until slightly fragrant.
For the cashew cream, soak cashews for at least 4 hours or overnight. Rinse and add to blender along with all other ingredients, blend until smooth.
Garnish soup with toasted nuts and dribble sour cream!

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.