Sweet Spicy Roasted Butternut Squash Soup with Apple

This roasted butternut squash soup is vegan, gluten free, and loaded with sweet, tangy, spicy flavors! Can't be missed!

A flavorful, spicy, and super easy fresh roasted butternut squash soup with tangy Granny smith Apple and subtle heat of chilies! This comporting bowl is perfect accompaniment for a chili night dinner! Gluten free, and vegan.

This butternut squash soup is also low-oil since I only use oil spray to roast butternut squash and to saute onions. I cooked this soup in filtered water and added good dose of herbs and spices to compensate for the flavor.. Or I you can use a low-fat homemade vegetable stock.

After all, a healthy soup does not have to boring.. This soup strongly supports this theory! I'm not sure where to begin describing who much depth of flavor is packed into this no-cream creamy soup. First sip of the soup and you taste the sweetness of butternut squash and tang of granny smith apples.. As sip is complete, you feel the heat of chilies that make you take another sip of soup. :)

I'm telling you, it is THAT kind of addictive sweet and spicy butternut squash soup! That much and you know what? Soup comes together in 20 minutes once I have...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 8-9 Cups Serves: 4
Notes: No. of servings depends on serving size.

Ingredients

  • 2 lbs Butternut Squash (medium squash, sliced in half, seeds removed)
  • 1.5 tbsp Olive Oil (divided)
  • Apple (large granny smith, cored, peeled and diced)
  • 1 Guajillo Chili (broken into half, seeds discarded, I used 2)
  • Sugar (adjust to taste, I added 2 teaspoons (use honey if not vegan))
  • 1/4 tsp All Spice
  • 1/4 tsp Black Pepper
  • 1 tsp Salt (adjust to taste)
  • Water (or vegetable stock)
  • 1 Cup Yellow Onion (medium onion, diced)
  • 1 Garlic (clove)
  • 1 tsp Chipotle in Adobo (adobo sauce only no chili)

Directions

  • 1. Preheat oven at 400 degrees Fahrenheit. Line a baking sheet with aluminium foil. Slit butternut squash in half. Brush with 1/2 tablespoon oil. Season with generous pinch of salt and black pepper.
  • 2. Roast until flesh is fork tender but not mushy, skin is brown blistered. About 30-32 minutes. Let squash rest while you prep rest of ingredients - peel and dice apple, peel garlic, and dice onion. Once squash is cool enough to handle, peel off skin with small knife and cut into pieces.
  • 3. Heat remaining oil in a dutch oven. Add onion, garlic and guajliio chili. Saute until onions are soft. Don't let onion brown (4-5 minutes).
  • 4. Add in diced apple, squash, spices, adobo sauce, and 4 cups of water (or vegetable stock). Bring to boil on high heat, then lower heat, cover and simmer for 15 minutes.
  • 5. Let soup cool slightly. Using an immersion blender, puree the soup until smooth and silky. Mix in sugar or honey(if using). (make sure it if fully mixed). Taste and adjust salt. I add up-to 1 teaspoon to bring-out flavor of butternut squash and apple. Please adjust per taste.
  • 6. Serve hot with toasted pumpkin seeds, croutons, or sweetened cranberries as per your preference.
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