Description
A cozy and creamy Butternut Squash and Apple Soup that perfectly balances sweet, savory, and earthy flavors. Roasted butternut squash and onions blended with tart Granny Smith apples and silken tofu for a smooth, satisfying fall-inspired meal, ideal for chilly evenings.
Ingredients
Scale
Vegetables & Fruits
- 4 cups butternut squash (sliced into ½-inch thick slices or cubed)
- 1 yellow onion (chopped)
- 2 large Granny Smith apples
Seasonings & 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 & Others
- 3 tablespoons olive oil (plus more for garnish)
- 3 to 4 cups water
- 1 vegetable bouillon cube
- 1 (12-ounce) box silken tofu
Instructions
- Preheat and prepare for roasting: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat to prevent sticking.
- Roast the vegetables: Spread the cubed butternut squash and chopped onion evenly on the baking sheet. Drizzle with olive oil and sprinkle with sage powder, garlic powder, salt, and black pepper. Toss everything together to coat evenly. Roast in the oven for 30 minutes, checking tenderness at that time. If the squash is still firm, continue roasting in 5-minute increments. If onions start to burn, remove them early and set aside.
- Simmer the roasted veggies: Transfer the roasted butternut 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 the mixture to a boil over medium-high heat, then cover and simmer for 10 minutes. After simmering, turn off the heat and let it rest undisturbed.
- Prepare the apples and blend: While the soup rests, peel, core, and roughly chop one apple. Add this apple and the entire box of silken tofu to the hot soup. Stir to combine all ingredients.
- Puree the soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return to the pot. Add extra boiling water if you want a thinner consistency. Taste the soup and adjust seasonings as needed.
- Garnish and serve: Peel, core, and dice the second apple. Ladle the soup into bowls, and top each serving with 1–2 tablespoons of the diced apple. Optionally, sprinkle extra black pepper, sage powder, and a drizzle of olive oil for added flavor and presentation.
Notes
- This soup offers a perfect harmony of sweet and savory, making it a warming, nutritious choice for fall and winter meals.
- Roasting the vegetables develops rich caramelized flavors that deepen the soup’s taste.
- Silken tofu adds a creamy texture and plant-based protein, making this soup suitable for vegetarians.
- Adjust the thinning water amount according to your preferred soup thickness.
- For a spicier variation, add a pinch of cayenne pepper or chili flakes during seasoning.
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
