Butternut Squash and Apple Soup

A second butternut squash soup recipe. The first one is a simple classic and this one contains apple and nutritional yeast.

The veg and fruit is mixed with ginger and roasted in the oven, which intensifies the flavours, whereas my first recipe boiled the veg in a saucepan. There's also quite a bit of garlic, but it tastes delicious with the sweetness of the roasted butternut squash and apple.

This soup is dairy-free, low sodium, vegetarian (if using vegetable broth) and low-fat - almost 0g!

I adapted the recipe from the Whole Foods Market website. They suggest using a variety of winter squashes (such as kabocha, acorn or delicata) for a more complex taste!

Butternut Squash and Apple Soup
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 1400g / 50oz / 1 butternut squash, peeled, seeded and cubed
- 280g / 10oz apple, chopped (I used one royal gala and one peeled granny smith)
- 110g / 4oz onion, chopped
- 4 cloves garlic, halved
- 1tsp ground ginger
- 720ml / 24floz chicken OR vegetable broth, reduced sodium
- 240ml / 8floz water
- 16g / 2tbsp nutritional yeast
- fresh or dried parsley to serve (optional)

Method:
In a large bowl, mix the squash, apple, onion and garlic with the ginger.

Spread the mixture on two baking trays and roast in the oven for 45 minutes at 200C / 400F. Switch the baking trays between oven racks halfway through.

Remove from oven once the veg/fruit is tender and slightly browned.

Purée the squash mixture with broth, water and nutritional yeast. In a saucepan stir the soup, adding more water if needed, to combine all ingredients.

Garnish with parsley if desired. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information: