Description
This cozy Butternut Squash and Apple Soup combines the natural sweetness of roasted butternut squash and tart Granny Smith apples with warming sage and Italian seasoning. Silken tofu adds creamy texture without dairy, making it perfectly smooth and lightly spiced—a comforting dish ideal for chilly evenings or fall gatherings.
Ingredients
Scale
Roasted Vegetables
- 4 cups butternut squash (sliced into ½-inch thick slices or cubed)
- 1 yellow onion (chopped)
- 3 tablespoons olive oil (plus more for garnish)
- 1 teaspoon sage powder (plus more for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper (plus more for garnish)
Soup Base
- 3 to 4 cups water
- 1 vegetable bouillon cube
- 1 teaspoon Italian seasoning
Additional Ingredients
- 2 large Granny Smith apples
- 1 (12-ounce) box silken tofu
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
- Roast Squash and Onions: Spread the butternut squash and chopped onion evenly on the prepared baking sheet. Drizzle olive oil over the vegetables, then sprinkle with sage powder, garlic powder, salt, and black pepper. Toss everything together to coat the vegetables uniformly. Roast in the oven for 30 minutes. Check tenderness by piercing with a fork; if not tender, roast in additional 5-minute increments. If onions begin to burn, remove them early and set aside.
- Simmer Soup Base: Transfer the roasted butternut squash and onions to a large pot with a lid. Add 3 cups of water, the vegetable bouillon cube, and Italian seasoning. Stir to combine. Bring to a boil over medium-high heat, then reduce heat, cover, and let simmer for 10 minutes to meld flavors.
- Prepare Apples and Add Tofu: While soup simmers, peel, core, and roughly chop one apple. Add the chopped apple along with the silken tofu directly into the hot soup pot. Stir well to incorporate these ingredients.
- Puree Soup: Use an immersion blender to puree the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy. Return all blended soup to the pot. Add extra boiling water 1/4 cup at a time if you desire a thinner consistency. Taste and adjust salt, pepper, or spices as needed.
- Prepare Apple Garnish: Peel, core, and finely dice the second apple to use as a fresh garnish for serving.
- Serve and Garnish: Ladle the warm soup into bowls. Top each with 1–2 tablespoons of the diced fresh apple. Optionally, sprinkle additional black pepper and sage powder, along with a light drizzle of olive oil for extra flavor and presentation.
Notes
- This soup offers a delightful balance of sweet, savory, earthy, and tangy flavors, making it comforting and satisfying on chilly days.
- Silken tofu makes this soup creamy without dairy, perfect for those who are lactose intolerant or seeking a vegan-friendly option.
- Adjust the water amount for thicker or thinner soup consistency based on your preference.
- Fresh diced apple garnish adds a crisp texture contrast to the creamy soup.
- Use gluten-free vegetable bouillon cubes to keep this recipe gluten-free if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 17 g
- Sodium: 773 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
