Butternut Squash Maple Apple Soup has a naturally sweet flavor and when combined with your favorite apples it is a super cozy comfort food that will make you want to curl up with a blanket, a book and a big spoon.
Roasting the squash with a drizzle of maple syrup will result in a soup that will have the kids rubbing their tummies.
This would be the perfect appetizer for Thanksgiving dinner and can easily be made the day before. I loved the creaminess of this soup and found myself dipping apples and sourdough bread to get every drop!
Tips for Preparing Your Butternut Squash Maple Apple Soup
You can add a little or a lot of maple syrup depending on your desire for sweetness. This soup is great with no maple syrup as well. Keep an eye on it as it’s roasting. It can burn easily.
The toppings always make the soup! Apple slices, croutons, smoked pepitas (pumpkin seeds), sunflower seeds and thyme are perfect with these flavors.
You can puree the soup in the pot with a hand blender but for super creaminess, I recommend a high speed blender like a Vitamix.
You can use butter or olive oil to saute your veggies. I used butter in this recipe because sometimes you just have to embrace a little decadence!
6cupsbutternut squash (2 medium butternut squash), seeds removed
1/2cupyellow onion, chopped
1honey crisp or gala apple (or your favorite), chopped
2cupscoconut milk or milk
salt and pepper to taste
Preheat oven to 425 degree F. Cut squash in half lenghtwise. Drizzle the desired amount of maple syrup over each squash (or substitute olive oil). Place squash face side down on a baking sheet. Roast for 1 hour or until squash is tender when poked with a fork. Remove and cool for 10 minutes.
Heat butter in a Dutch oven over medium high heat. Add onions, and sauté for 5 minutes until translucent but not browned. Add apples, carrots and cinnamon and cook for 10 minutes. .
Once the squash is cooled, scoop it out and add to the pot along with the chicken broth and cinnamon and simmer for 20 minutes, covered. Remove from heat Add milk, salt and pepper.Place half of the soup in your blender and blend until creamy. At this point, you can add more chicken broth or milk if it's not thin enough. Return to pot and season with salt and pepper.
Sweet corn from the farmers’ market is one of the best things about summer and when you include it in this scrumptious soup recipe, you’ll love the creamy goodness that seems to leap on to your spoon.
You know I’m a huge fan of soup so when I saw this beautiful recipe in Debbie Adler’s latest cookbook, Sweet, Savory & Free, I knew I had to make it.
All of Debbie’s fabulous recipes are plant based without any of the top 8 food allergens. Best of all, they are delicious!
Her journey to embrace plant-based recipes has come through personal experience – her son has many food allergies – and she has consequently spent years researching the right foods for him, for her business (Sweet Debbie’s Organic Cupcakes) and for her readers. This book is the result of hard work and dedication to discovering exactly what we need to eat to lead healthy lives.
And this beautiful corn is exactly what I need in my healthy soup! With onion, garlic, celery and parsnips, this dish is a summer flavorfest.
I can’t think of a better way to celebrate summer than a bowl of this healthy goodness that everyone can enjoy!
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