Butternut Squash Apple Soup

Butternut squash and apple soupThis recipe wass slightly adapted from Merida Anderson’s (amazing!) cookbook, Vegan Secret Supper. It looks intimidating because it has several steps. But don’t let the long list fool you — it’s really not that bad!

I often make this soup for large dinner parties and it’s always a big hit. Most people are shocked to find out it’s vegan – especially the coconut cream.

TIP: Making the soup a day in advance really helps to meld the flavors!

Butternut Squash Apple Soup
Recipe Type: Soup
Cuisine: Vegan
Author: Briana Ryan
Prep time:
Cook time:
Total time:
Serves: 8-10
  • The soup
  • 1 medium Butternut Squash
  • 1 T coconut oil
  • 1/4 tsp garam masala
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 1/2 T coconut sugar
  • 1/3 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 garlic bulb
  • 1-1/2 T olive oil
  • 1 medium yellow onion, chopped
  • 1 tsp sea salt
  • 3/4 T coconut oil
  • 1/2 large sweet potato, peeled & chopped
  • 1 sweet apple, chopped (Fuji, Gala, Pink Lady, Braeburn)
  • 3/4 tsp apple cider vinegar
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 5 cups basic soup stock
  • Apple Reduction
  • 1-1/2 cups unfiltered organic apple juice
  • Chipotle Apple Reduction
  • 1 T blended chipotle peppers in adobo sauce (blend contents of a can of chipotles with the sauce, and pull 1T from there)
  • 1-2 tsp ancho chili powder
  • 1/2 cup apple reduction (above)
  • Coconut Sour Cream
  • 7oz. organic coconut milk (I like full fat, [url href=”https://www.edwardandsons.com/native_shop_coconut.itml” target=”_blank”]Native Forest[/url] brand)
  • 1/2T lemon juice
  • 1/2 tsp apple cider vinegar
  • 1/2 T organic tahini (roasted) (I like the [url href=”https://www.adzingafood.com/kerala-organic-gluten-free-sesame-tahini/” target=”_blank”]Kerala[/url] brand)
  • ¼ tsp sea salt
  • 3/4 tsp brown rice syrup
  • 1T plain, coconut yogurt (I like the [url href=”https://www.sodeliciousdairyfree.com/products/cultured-coconut-milk/plain-greek-cultured-coconut-milk” target=”_blank” title=”So Delicious Greek Coconut Yogurt”]So Delicious[/url] brand)
  • Roasted Squash Seeds
  • 1/2 cup squash seeds reserved from squash (or 1/2 cup raw pumpkin seeds if the squash didn’t have enough)
  • 1/2 tsp coconut oil
  • 1/4 tsp salt
  • 1/4 tsp smoked paprika
The soup
  1. Preheat Oven to 400-degrees
  2. In a small bowl, mix together spices (garam masala, smoked paprika, cinnamon, coconut sugar, salt & pepper) and set aside.
  3. With a large knife, cut off the stalk and bottom of the squash. Cut squash in half, lengthwise. With a spoon, scoop out seeds and set aside.
  4. On a baking dish with at least a ½ inch lip, place squash face up. Rub coconut oil evenly on both halves. Then sprinkle the spice mixture on both sides of the squash.
  5. Fill the pan with about ½ inch of water.
  6. Bake for 20-25 minutes.
  7. Carefully turn the squash in the water, then bake another 20-25 minutes, until soft.
  8. Set aside to cool.
  9. Simultaneously, slice top off garlic bulb to expose cloves. Place in aluminum foil and fold foil to form a small bowl.
  10. Pour 3T olive oil over top of exposed garlic then fold foil at top to create a sealed packet.
  11. Set garlic in a small oven-proof bown and bake simultaneously with the squash for 40 minutes. When done, let the garlic cool.
  12. Meanwhile, in a large soup pot, heat coconut oil on medium-high. Add onions and salt, and sauté until onions are translucent.
  13. Add chopped sweet potato, apple, cider vinegar, cayenne, and black pepper. Cook another 3-5 minutes.
  14. Add stock and bring to a boil, then reduce heat to a simmer.
  15. When squash is cool enough to handle, remove skin with a knife and discard. Roughly chop the squash. Add squash and water to soup.
  16. Add the oil.
  17. And ensuring the roasted garlic has cooled, squeeze it from its skin and add it to the soup.
  18. Simmer about 10 minutes, until sweet potato is soft.
  19. In a high speed blender, puree soup until smooth. (You will have to do this in batches.)
Apple Reduction
  1. Pour juice into a small pot and bring to a boil over medium-high heat.
  2. Reduce heat and simmer for 40 minutes, until juice has reduces down to 1 cup. (It’s supposed to get syrupy but mine never does, so don’t worry if it’s just reduced. Try putting a lid on for a bit and see how that works.)
  3. Remove from heat and cool.
Chipotle Apple Reduction
  1. I like to take the ingredients, put them in a jar and shake it up. You can also just whisk them in a bowl. This will keep indefinitely in the refrigerator.
Coconut Sour Cream
  1. In a food processor, blend all ingredients until smooth.
  2. Refrigerate overnight to thicken.
Roasted Squash Seeds
  1. Preheat oven to 350 degrees
  2. In a small bowl, coat seeds with coconut oil, salt and paprika.
  3. Spread seeds evenly on a small baking pan and bake for 10 minutes.
  4. Stir and turn seeds and bake for another 3-5 minutes, until dry and slightly golden.


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