Roasted Butternut Squash, Carrot & Apple Soup
I am completely obsessed with this soup! I have made this soup five times so far this year, which works out to more than once a week, and I still find myself craving it. For over a month, I have been doing a lot of juicing, interspersed with big salads and soups, and this soup has become my all time favorite. The soup consists of roasted squash, carrots, apple, onion, garlic, and ginger. I blend everything in my Vitamix blender to create a very creamy smooth soup that is entirely addictive. The roasting brings out the flavor of the squash, the apples add a subtle sweetness, and the ginger and garlic add another depth of flavor.
I am a huge fan of both ginger and garlic, so I include a lot of both in this soup, but if you are not as big a fan as I am, feel free to decrease the amount used. One day when I realized that I was out of carrots, I found that you can substitute sweet potatoes for the carrots, which changes the taste slightly but still allows the soup to maintain its vibrant color and smooth texture. I usually have a variety of homemade stock in my freezer, and I prefer to use either chicken or vegetable broth in this soup. If you do not have homemade stock on hand, buy a low sodium organic brand that you prefer. Any flavorful variety of apple will work well in this recipe including Pink Lady, Ambrosia, Granny Smith, or Gala. I enjoy a mug of this soup without any embellishment for lunch, but if I am saving it for dinner, I often garnish the soup with crisp bacon bits, crunchy croutons or lightly toasted pumpkin seeds, and fresh chopped parsley.
Deborah Mele 2017
Roasted Butternut Squash, Carrot & Apple Soup
A creamy, full flavored soup made with roasted squash.
- 1 Large Butternut Squash
- 4 Tablespoons Olive Oil, Divided
- Salt & Pepper To Taste
- 6 Large Carrots, Ends Trimmed & Cut Into 1-inch Pieces
- 1 Large Onion, Diced
- 2 Large Apples, Peeled, Cored, & Diced
- 4 Garlic Cloves, Peeled & Chopped
- 2-inch Piece Fresh Ginger, Peeled & Sliced
- 5 + Cups Homemade Chicken or Vegetable Broth (See Notes Above)
- Preheat oven to 375 degrees F.
- Line a baking sheet with aluminum foil.
- Peel the squash, and cut in half.
- Scoop out the seeds with a spoon and discard.
- Cut the squash into 2-inch pieces, and toss with olive oil.
- Season with salt and pepper.
- Bake the squash in the oven until fork tender, about 25 minutes.
- Cool to room temperature, then scoop out the flesh.
- In a large saucepan, heat the olive oil over medium heat until lightly smoking.
- Cook the onion until translucent, stirring often, about 6 to 7 minutes.
- Add the apple, garlic, carrots, and ginger, and cook, stirring often for 8 minutes.
- Add the broth and bring to a boil.
- Reduce the heat to a simmer, and cook until the apples and carrots are very tender, about 10 minutes.
- Cool the onion and apple mixture to room temperature.
- Using a blender, blend all of the ingredients in batches with some of the cooking stock, and place in a large bowl.(If soup is too thick, add a little additional stock.)
- Stir the soup, taste, and adjust seasonings as needed.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 618Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 159mgSodium: 406mgCarbohydrates: 32gFiber: 7gSugar: 17gProtein: 43g
I made this soup this weekend! It was fabulous! Great flavors and texture. I love that it is so healthy with the only fat added being olive oil. Buonissimo!
Recipe does not say how to prepare the carrots. I have made many squash soup recipes. Some call for peeling the squash, some for roasting and scooping out the flesh. After trying both, I would recommend not peeling. For one thing, I don’t think there is anything slipperier or more dangerous to cut than a peeled squash. For another, peeled squash gets something weird all over your hands that is impossible to get off. Finally, unless you peel multiple layers, you might end up with some tough stuff left that is hard to puree.
Maggie, I cook everything until it is very tender.
You can avoid the difficulty by putting the whole butternut squash into the microwave for 7 minutes. PRICK the skin a few times before to vent. Let cool a bit, slice in half and remove seeds. Stand each half up after slicing the end to make it stand. Skin peels easily using a small knife. Slice and use the way the recipe calls for it. I do this everytime and it’s perfect.
thank-you so much for your help . Being a very new vegan is a pain in the @$$ . exspeshually when you dont know recipes to do . so anyway thanks again . 🙂
I made your recipe last Friday and we enjoyed it for dinner. My gas finished and I was so grateful that I still had that soup for eating today for lunch, Monday. My little daughter Veronica loved it and she said it is the best soup she ever tried (I make soup at least 3 times a week).
My husband also liked it.
Thank you very much for sharing your precious recipes with us!
I made this soup yesterday. It was very good but just a tad sweet for me. Maybe my apples we’re too sweet. Next time I’ll use a tart apple, instead of a sweet apple.
I usually use fresh , but when I’m feeling lazy , I have been buying Costco organic butternut squash already cut up. I roast the same way I would if it was fresh . It’s a time saver hack and just as delicious . My husband loves this soup and he swears he does not like squash !
You didn’t say when to add the squash to the mixture.
Blend all of the ingredients includes the squash.
I love this soup but my family like spicier food. Any suggestions on how to spice it up and keep it healthy?
Add some chili flakes, or stir in some chipotle in adobe.