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4.88 from 8 votes

Vegan Butternut Squash Apple Soup

This Butternut Squash Apple Soup is silky smooth and perfectly spiced for the fall season. Reminiscent of Panera's Autumn Squash Soup, but dairy-free and vegan! Great for a light cozy weeknight dinner or the starter of a heartier or holiday meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soups, Stews, and Chilis
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 360kcal

Ingredients

Instructions

  • Heat the oil in a soup pot on the stove over medium heat. Add the onions and celery and sauté 4 to 5 minutes until soft and translucent.
  • Add the carrots, salt, curry powder, cinnamon, garlic powder, turmeric, and pepper. Stir well and sauté for 1 to 2 minutes until fragrant.
  • Add the butternut squash, apple, and broth. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 20 minutes until the carrots and squash are tender.
  • Remove from the heat and add the light coconut milk, maple syrup, and vinegar.
  • With an immersion blender, purée the soup until silky smooth. (Alternately, you can transfer the soup to a stand blender to purée. You may need to work in batches so as not to overfill the blender.)
  • Taste and adjust seasoning to your tastes.
  • Serve warm with a garnish roasted pumpkin seeds and a drizzle of extra coconut milk, if desired.

Notes

~ Peel and remove the seeds from the butternut squash. You can use a vegetable peeler or a sharp knife to remove the peel. If you use a vegetable peeler, you will likely need to go over each area a few times as the skin is on the thicker side.
~ Dice the carrots and squash in similar sized pieces to ensure they are cooked through at the same time.
~ Sauté the aromatics and spices in a bit of oil to bring out their full flavors before adding the broth.
~ Using an immersion blender to purée the soup makes clean up a breeze as it's all done in the same pot. However, you can carefully transfer the soup to a stand blender if you prefer. When adding hot liquids to a stand blender, be sure to only fill it up halfway. You may need to work in batches.
~ Always taste and adjust seasonings to your liking! Especially since different brands of curry powder have varying levels of pungency.
~ Garnish with roasted pumpkin seeds for a bit of texture in this otherwise smooth soup. You can use store-bought or roasted your own. Croutons would be a great garnish as well, if you don't have pumpkin seeds.
~To roast pumpkin seeds: ½ cup raw shelled pumpkin seeds, ¼ tsp oil, ⅛ tsp salt. Roast in a single layer on a parchment lined baking sheet at 325°F for about 20 to 25 minutes, shaking the tray half way through. All ovens are different, so keep a close eye on them so they don't burn.

Nutrition

Calories: 360kcal | Carbohydrates: 43g | Protein: 9g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 1002mg | Potassium: 452mg | Fiber: 9g | Sugar: 16g