Description
A cozy, creamy butternut squash and apple soup combining sweet, savory, and earthy flavors with a smooth texture thanks to silken tofu, perfect for chilly evenings.
Ingredients
Scale
Vegetables and Fruit
- 4 cups butternut squash, sliced into ½-inch thick slices or cubed
- 1 yellow onion, chopped
- 2 large Granny Smith apples
Seasonings and Spices
- 1 teaspoon sage powder (plus more for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper (plus more for garnish)
- 1 teaspoon Italian seasoning
Liquids and Oils
- 3 tablespoons olive oil (plus more for garnish)
- 3 to 4 cups water
Other
- 1 vegetable bouillon cube
- 1 (12-ounce) box silken tofu
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat to prevent sticking and facilitate even roasting.
- Roast Vegetables: Spread the butternut squash and chopped onion evenly on the prepared baking sheet. Drizzle with olive oil and sprinkle with sage powder, garlic powder, salt, and black pepper. Toss gently to coat all pieces evenly. Roast in the oven for 30 minutes, then check for tenderness. If the squash isn’t tender, continue roasting in 5-minute intervals. Remove onions early if they start to burn and set aside.
- Simmer Soup Base: Transfer the roasted squash and onions to a large pot with a lid. Add 3 cups of water, the vegetable bouillon cube, and Italian seasoning. Stir well, bring to a boil, then reduce heat and cover to simmer for 10 minutes, allowing flavors to meld. Turn off the heat and let it sit while prepping the apples.
- Prepare Apples and Add to Soup: Peel, core, and roughly chop one apple. Add it to the hot soup along with the silken tofu. Stir to combine the ingredients thoroughly.
- Puree Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, blend in batches using a countertop blender and return to the pot. Add more boiling water as needed to reach your preferred consistency. Taste and adjust seasoning as necessary.
- Prepare Garnish: Peel, core, and dice the second apple to use as a fresh garnish for the soup.
- Serve and Garnish: Ladle the warm soup into bowls. Garnish each serving with 1 to 2 tablespoons of diced apple. Optionally, sprinkle with additional black pepper, sage powder, and a drizzle of olive oil for enhanced flavor and presentation.
Notes
- This soup offers a delicious balance of sweet, savory, earthy, and tangy flavors, perfect for warming up on chilly evenings.
- Roasting the butternut squash and onions brings out deeper flavors and sweetness.
- Silken tofu adds creaminess while keeping the soup dairy-free.
- Adjust the water quantity for a thicker or thinner soup consistency to suit your preference.
- Use Granny Smith apples for a tart contrast that complements the squash’s sweetness.
- Feel free to garnish with fresh herbs or a swirl of cream if not avoiding dairy.
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
