Description
This Butternut Squash & Apple Soup with Rosemary is a cozy, fragrant, and naturally vegan dish perfect for fall and winter. Blending sweet apples with savory squash and earthy rosemary creates a comforting soup ideal as an appetizer or main.
Ingredients
- 1 tablespoon olive oil
- 1/4 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 medium (~2 lbs) butternut squash, chopped
- 2 apples, chopped (Gala recommended)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric powder
- 1 tablespoon fresh rosemary
- 5 cups vegetable broth
- Freshly ground salt and pepper, to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Add garlic and sauté for another minute, until fragrant.
3. Add chopped butternut squash and apples. Cook for 10–12 minutes, stirring occasionally, until they begin to soften.
4. Add cayenne, turmeric, rosemary, and vegetable broth. Stir to combine and bring to a boil.
5. Reduce heat and simmer for 10 minutes, or until the squash and apples are soft enough to blend.
6. Use an immersion blender to purée the soup directly in the pot, or carefully transfer to a standard blender and purée in batches. Return the soup to the pot once blended.
7. Season with salt and pepper to taste. Stir and cook for an additional 5–10 minutes to let the flavors meld.
8. Serve hot, garnished with fresh chopped rosemary and a drizzle of olive oil if desired.
Notes
This soup is naturally vegan, gluten-free, nut-free, and soy-free, making it a great option for a variety of dietary needs.
Use any sweet apple variety such as Gala, Fuji, or Honeycrisp for the best flavor.
If the soup is too thick after blending, add a bit more vegetable broth to reach your desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.