Description
This creamy and comforting Butternut Squash and Apple Soup blends roasted butternut squash, sweet and tart Granny Smith apples, and savory spices to create a perfect balance of flavors. Enhanced with silken tofu for creaminess and seasoned with sage, garlic, and Italian herbs, this soup is an ideal bowl for chilly evenings, inviting cozy fall vibes.
Ingredients
Scale
Main Ingredients
- 4 cups butternut squash (sliced into ½-inch thick slices or cubed)
- 1 yellow onion (chopped)
- 2 large Granny Smith apples
- 1 (12-ounce) box silken tofu
Spices & Seasonings
- 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 & Others
- 3 tablespoons olive oil (plus more for garnish)
- 3 to 4 cups water
- 1 vegetable bouillon cube
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat. Spread the cubed butternut squash and chopped onion evenly on the baking sheet.
- Season and Roast: Drizzle the vegetables with 3 tablespoons of olive oil. Sprinkle with sage powder, garlic powder, salt, and black pepper. Toss everything thoroughly to coat. Roast in the oven for 30 minutes, checking tenderness. Continue roasting in 5-minute increments if needed. If onions begin burning, remove them early and set aside.
- Simmer Roasted Vegetables: 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 and bring to a boil, then cover and let simmer gently for 10 minutes. Turn off heat and let the mixture sit while you prepare the apples.
- Add Apple and Tofu: Peel, core, and roughly chop one Granny Smith apple. Add it along with the silken tofu into the hot soup pot. Stir well to combine.
- Puree Soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree each batch, returning it to the pot. Add additional boiling water if you want to thin the soup to your preferred consistency. Taste and adjust seasoning as needed.
- Prepare Garnish: Peel, core, and dice the second apple into small cubes for garnish.
- Serve: Ladle the soup into bowls. Garnish each serving with 1–2 tablespoons of diced apple, a sprinkle of black pepper, sage powder, and a drizzle of olive oil if desired. Enjoy warm.
Notes
- Cozy, creamy, and packed with fall flavors, this soup perfectly balances sweet, savory, earthy, and tangy notes for a satisfying chilly evening meal.
- Roasting the squash and onions brings out deeper flavors and natural sweetness.
- Silken tofu adds creaminess and protein without dairy, perfect for vegans and lactose-intolerant diets.
- Adjust water quantity to customize soup thickness.
- Use fresh sage powder for best aromatic flavor.
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
