A simple recipe for vegetarian butternut squash soup with apples. Sweet butternut squash is lightly spiced with chipotle seasoning and flavored with crisp fall apples. You could also make this butternut squash soup recipe vegan by using a vegan margarine or olive oil instead of butter. This soup makes quite a lot, so plan on having leftovers! Recipe and photo courtesy the US Apple Association.
See also: More vegetarian soup recipes
Ingredients:
- 2 tbsp butter
- 2 tbsp olive oil
- 3 large onions, finely chopped
- 2 tsp chipotle chili powder
- 4 pounds butternut squash, peeled and cut into chunks (approx. 6 cups)
- 2 pounds apples, peeled and cut into chunks, about 5-6 apples
- 2 cups apple juice
- 2 cups vegetable broth
- 1 tsp salt
- 1 tsp pepper
Preparation:
Heat the oil and butter in a large soup pot and cook the onions and chili powder until onions are tender, about 10 minutes.
Add the squash, apples, apple juice and vegetable broth. Bring to a boil, cover and cook over low heat until the apples and squash are very soft, about 30 minutes.
Puree the soup with an immersion blender or in a food processor, return to the pot and adjust the seasonings, thinning with apple juice or water until it is at the desired consistency.
Garnish with fresh diced apples, sour cream and parsley if desired.
