Roasted Apple and Squash Soup
Roasted Apple and Squash Soup
Cozy up with this vegan roasted apple and squash soup that’s rich, flavorful, and perfect for fall! Adapted from A Vegan Survival Guide for the Holidays. Like this recipe? Download the free e-book today!
12
servings15
minutes1
hour5
minutes1
hour20
minutesKeep the screen of your device on
Ingredients
4 green apples, peeled and cored, plus more for garnish
2 Tbsp. olive oil
1 onion, diced
1 clove garlic, minced
2 lbs. (8 cups) red kuri squash, cut into 1/2-inch cubes
2 carrots, sliced
1 celery stalk, sliced
1 Tbsp. brown sugar
1 bay leaf
1/2 -in. piece ginger, grated
1 tsp. ground cumin
1/4 tsp. ground coriander
1/8 tsp. ground cinnamon, plus more for garnish
1/2 tsp. chili powder
Pinch ground cloves, plus more for garnish
1 1/2 cups fresh apple cider
2 cups low-sodium broth
2 cups water
2 tsp. salt
Pepper, to taste
Directions
- Preheat the oven to 400°F.
- Place the apples in baking dish and roast for 20 minutes.
- In a large pot, heat the olive oil over medium-low heat. Add the onions and garlic, cooking till tender, about 5 minutes.
- Add the squash and cook, stirring occasionally, until soft, about 10 minutes.
- Add the remaining ingredients. Chop the roasted apples and add. Bring to a boil, then reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
- Purée in batches in a food processor until smooth, then return to the saucepan. Heat over low heat, thinning with more water, if necessary.
- To serve, ladle into shallow bowls and garnish with sliced apples, freshly ground cinnamon, and a pinch of ground cloves.
- Try not to dive in.
