Description
This Butternut Squash and Apple Soup is a cozy, creamy blend of sweet and savory flavors perfect for chilly evenings. Roasted butternut squash and onions are simmered with aromatic seasonings, then blended with tart Granny Smith apples and silken tofu for a smooth, satisfying fall-inspired soup.
Ingredients
Scale
Main Ingredients
- 4 cups butternut squash (sliced into ½-inch thick slices or cubed)
- 1 yellow onion (chopped)
- 2 large Granny Smith apples
- 1 (12-ounce) box silken tofu
Seasonings and Oils
- 1 teaspoon sage powder (plus more for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper (plus more for garnish)
- 3 tablespoons olive oil (plus more for garnish)
- 1 teaspoon Italian seasoning
Liquids and Broth
- 3 to 4 cups water
- 1 vegetable bouillon cube
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
- Roast squash and onions: Spread the butternut squash and chopped onion on the prepared baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with sage powder, garlic powder, salt, and black pepper. Toss everything to coat evenly. Roast for 30 minutes, checking for tenderness. If squash is not tender, continue roasting in 5-minute increments. If onions start to burn, remove them early and set aside.
- Simmer soup base: Transfer the roasted butternut squash and onions to a large pot with a lid. Add 3 cups water, the vegetable bouillon cube, and Italian seasoning. Stir the mixture, bring it to a boil, then cover and simmer for 10 minutes to meld flavors. Turn off heat and let it rest while preparing apples.
- Add apples and tofu: Peel, core, and roughly chop one Granny Smith apple. Add the chopped apple and the entire box of silken tofu to the hot soup in the pot. Stir to combine all ingredients evenly.
- Puree the soup: Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully blend the soup in batches using a countertop blender, then return it to the pot. Add more boiling water if needed to reach your desired consistency. Taste and adjust seasoning as necessary.
- Prepare garnish and serve: Peel, core, and dice the second Granny Smith apple. Ladle the soup into bowls, then garnish each serving with 1 to 2 tablespoons of diced apple. Optionally, sprinkle extra black pepper, sage powder, and drizzle a little olive oil on top before serving.
Notes
- Cozy, creamy, and packed with fall flavors, this soup perfectly balances sweet, savory, earthy, and tangy notes.
- Roasting the butternut squash and onions adds a rich depth of flavor that elevates the soup.
- Silken tofu adds creaminess and protein without dairy, making it suitable for lactose-intolerant diners.
- Adjust water quantity to get soup thickness that suits your preference.
- Use fresh sage or dried sage powder interchangeably based on availability.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 17 g
- Sodium: 773 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
