Apple and Butternut Squash Soup

A perfect meal for a chilly fall day. This butternut squash soup includes my favourite Gala apples and my go-to crunchy homemade croutons garnish.

Aside from being able to enjoy fresh croutons for soups and salads, I enjoy making seasoned croutons with leftover stale bread which might otherwise be tossed out. 

APPLE AND BUTTERNUT SQUASH SOUP

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients
  

  • 2 lbs Butternut Squash  peeled & cubed
  • 1 Yellow Onion  peeled & cut into 8 wedges 
  • 1 Garlic Cloves peeled and chopped
  • 2 Apples (ideally sweet)  peeled & cubed
  • 2 tbsp Extra-Virgin Olive Oil
  • Salt & Pepper to taste
  • 4 cups Vegetable Broth
  • 5 slices Sourdough Bread
  • 1/4 cup Vegan Butter  melted
  • 2 tbsp  Garlic Salt

Instructions
 

  • Preheat oven to 400F.
  • Line 2 large baking sheets with foil to prevent sticking, if desired.
  • Spread butternut squash, onions, garlic and apples evenly onto 2 baking sheets. Toss first pan in 1 Tbsp. extra virgin olive oil, salt and pepper. Repeat for the second baking sheet. Roast vegetables for 35 – 40 minutes.
  • In a food processor, puree roasted veggies. Add butternut squash puree to a large soup pot. Stir in low sodium vegetable broth, 1 tsp. salt, and ½ tsp. pepper. Heat to the desired temperature, or when soup begins to bubble.

CROUTONS

  • Preheat oven to 350F.
  • Remove crusts from stale bread slices. Brush bread on both sides with melted vegan butter.
  • Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  • Bake at 350F for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.
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