Introduction
Picture this: a cozy winter evening, the aroma of roasted butternut squash and sweet apples filling your kitchen, and a warm bowl of vegan butternut squash apple soup topped with crunchy sourdough croutons waiting for you. This vegan delight is not just a comforting meal but a symphony of flavors that will tantalize your taste buds.
Today, we delve into the world of plant-based goodness with a recipe that combines the earthy sweetness of butternut squash, the tartness of apples, and the crunch of sourdough croutons. This vegan butternut squash apple soup is a true crowd-pleaser, perfect for chilly evenings or as a starter for a special dinner.
With its roots in traditional winter soups, this dish brings a modern twist with its dairy-free and gluten-free elements, making it a versatile option for various dietary preferences. Let’s explore the magic of this easy butternut squash apple soup recipe and how you can recreate it in your kitchen.
Get ready to experience a burst of flavors, a hint of sweetness, and a satisfying crunch in every spoonful of this homemade vegan butternut soup with croutons.
Why You’ll Love This Recipe
Our vegan butternut squash apple soup recipe is not just delicious but also packed with nutrients. The combination of butternut squash and apples provides a rich source of vitamins and antioxidants, making it a healthy choice for you and your family. This soup is a celebration of seasonal produce at its best, offering a warm and comforting experience with every bowl.
One of the best features of this recipe is its simplicity. With easy-to-find ingredients and straightforward instructions, you can whip up a batch of this soup in no time. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress with its delightful flavors and creamy texture.
For those following a vegan or dairy-free lifestyle, this soup is a perfect addition to your menu. It proves that you don’t need dairy to create a creamy and indulgent soup. The addition of sourdough croutons not only adds a delightful crunch but also elevates the overall dining experience, making this dish a standout choice for any occasion.
Experience the joy of savoring a bowl of warm, homemade vegan butternut squash soup with apples, knowing that you’re nourishing your body with wholesome ingredients and a whole lot of love.
Ingredients
Main Soup:
– 1 medium butternut squash, peeled, seeded, and diced
– 2 apples, cored and chopped
– 1 onion, diced
– 3 cloves of garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste
– 2 tablespoons olive oil
Sourdough Croutons:
– 2 cups sourdough bread, cubed
– 2 tablespoons olive oil
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Optional: Fresh parsley for garnish
Step-by-Step Instructions
Main Soup:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant.
2. Add the diced butternut squash and chopped apples to the pot. Cook for about 5 minutes, allowing the ingredients to soften slightly.
3. Pour in the vegetable broth and season with cinnamon, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the squash is tender.
4. Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
5. Adjust the seasoning if needed and keep the soup warm while preparing the croutons.
Sourdough Croutons:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the cubed sourdough bread with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Spread the seasoned bread cubes on the prepared baking sheet in a single layer.
4. Bake the croutons for about 15-20 minutes, or until golden and crispy. Keep an eye on them to prevent burning.
5. Once done, remove the croutons from the oven and let them cool slightly before serving.
Expert Tips for Success
– For a twist, you can add a pinch of cayenne pepper or a dash of maple syrup to the soup for extra flavor.
– To save time, you can use pre-cut butternut squash from the store.
– Make a larger batch of soup and freeze the leftovers for a quick and convenient meal on busy days.
Variations and Substitutions
– If you prefer a smoother soup, you can strain it through a fine mesh sieve after blending.
– Feel free to experiment with different types of apples to vary the sweetness and tartness of the soup.
– Substitute the vegetable broth with homemade or store-bought chicken-style broth for a non-vegan option.
Serving Suggestions
This vegan butternut squash apple soup pairs beautifully with a side of crusty bread or a fresh green salad. For a complete meal, consider serving it with a quinoa or wild rice pilaf. Garnish each bowl with a handful of crunchy sourdough croutons and a sprinkle of fresh parsley for a pop of color.
FAQs
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers or freezer-safe bags. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Can I make this soup in advance?
Absolutely! This soup actually tastes better the next day as the flavors have time to meld together. Store it in the refrigerator and reheat when ready to serve.
What can I use instead of sourdough bread for the croutons?
If you don’t have sourdough bread, you can use any crusty bread of your choice. Whole wheat or multigrain bread also make delicious alternatives for crunchy croutons.
Is this soup suitable for a low-calorie diet?
Yes, this vegan butternut squash apple soup is naturally low in calories and can be a nutritious addition to a balanced diet. The fiber-rich ingredients will keep you feeling full and satisfied without the excess calories.
Final Thoughts
As you take the first spoonful of this creamy and flavorful vegan butternut squash apple soup with crunchy sourdough croutons, you’ll be transported to a world of warmth and comfort. This recipe is not just about nourishing your body but also soothing your soul with every spoonful.
Embrace the magic of seasonal produce, the simplicity of plant-based cooking, and the joy of sharing a delicious meal with your loved ones. Whether you’re a seasoned vegan cook or trying plant-based recipes for the first time, this soup is a testament to the beauty of homemade goodness.
So, gather your ingredients, don your apron, and let the aroma of roasted squash and apples guide you through a culinary journey like no other. This vegan butternut squash apple soup is more than just a recipe; it’s a story waiting to be told in your kitchen.
Indulge in the flavors of the season, savor each spoonful, and create memories around the table with this soul-warming bowl of goodness. Cheers to good food, great company, and the simple joys of homemade cooking!
Vegan Butternut Squash Apple Soup with Crunchy Sourdough Croutons
Experience the flavors of roasted butternut squash, sweet apples, and crunchy sourdough croutons in a comforting vegan soup. This dairy-free and gluten-free delight is perfect for chilly evenings and special dinners.
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 2 apples, cored and chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups sourdough bread, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
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In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
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Add butternut squash and apples, cook for 5 minutes.
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Pour in vegetable broth, season with cinnamon, nutmeg, salt, and pepper. Simmer for 20-25 minutes until squash is tender.
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Blend the soup until smooth using an immersion blender or in batches in a blender.
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Adjust seasoning and keep warm while preparing croutons.
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Preheat oven to 350°F (180°C). Toss sourdough bread with olive oil, garlic powder, salt, and pepper.
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Spread seasoned bread cubes on a baking sheet and bake for 15-20 minutes until golden and crispy.
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Cool slightly before serving. Garnish with fresh parsley.
