There's something about the combination of butternut squash and apple that just screams autumn. This vegan butternut squash apple soup with sourdough croutons recipe is a testament to that. The first time I attempted this dish, I underestimated the power of fresh herbs, but quickly learned they transformed the flavor completely. The sweetness of the apples complements the nuttiness of the squash, creating a harmonious blend that warms you from the inside out. And let's not forget the sourdough croutons, which add a delightful crunch and a tangy contrast to the creamy soup.
My journey with this recipe began on a crisp fall evening when I craved something hearty yet healthy. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings. After a few tweaks and a couple of trial runs, I found that roasting the vegetables beforehand gave the dish an unparalleled richness. Now, I'm excited to share this perfected vegan butternut squash apple soup with you, complete with homemade sourdough croutons that will take your soup game to the next level.
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Ingredients
For the soup
- Butternut squash — 1 medium, peeled, seeded, and cubed
- Apples — 2 large, peeled, cored, and chopped
- Vegetable broth — 4 cups
- Onion — 1 large, diced
- Garlic — 3 cloves, minced
- Fresh ginger — 1-inch piece, grated
- Coconut milk — 1 can (13.5 oz), full-fat
- Maple syrup — 2 tbsp
- Cinnamon — 1 tsp
- Nutmeg — ¼ tsp, freshly grated
- Salt — to taste
- Black pepper — to taste
- Olive oil — for roasting
For the sourdough croutons
- Sourdough bread — 4 thick slices, cubed
- Olive oil — 2 tbsp
- Garlic powder — ½ tsp
- Dried thyme — ½ tsp
- Salt — ¼ tsp
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and chopped apples with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. I've always been apprehensive about using too much oil, but for this dish, the more, the merrier. It truly enhances the depth of flavors.
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. It's tempting to rush, but slow-cooking the onions until they're caramelized unlocks a depth of flavor that's truly worth the wait.
- Add the minced garlic and grated ginger, and cook for another minute until fragrant. After adding these spices, give them a quick toast in the pan. This little step awakens their aromatic oils, making the dish even more fragrant.
- Pour in the vegetable broth, add the roasted squash and apples, and bring to a simmer. Allow the soup to cook for about 20 minutes, letting the flavors meld together. During this time, I found that keeping the heat at a gentle simmer rather than a rolling boil helped maintain the delicate flavors of the ingredients.
- While the soup simmers, prepare the sourdough croutons. Toss the cubed sourdough bread with olive oil, garlic powder, dried thyme, and salt. Spread them out on a baking sheet and bake in the preheated oven for 10-15 minutes, or until golden and crispy. The first time I made these, I stirred them too often and they didn't get that perfect crunch. Resist the urge to move them around too much.
- Once the soup has simmered, remove it from the heat and stir in the coconut milk, maple syrup, cinnamon, and nutmeg. Using an immersion blender, blend the soup until smooth and creamy. I initially tried blending the soup in a regular blender, but found the immersion blender to be far more convenient and less messy.
- Taste and adjust the seasoning with salt and pepper as needed. When layering the ingredients, press down gently after each addition. This helps in achieving a smooth, even texture throughout the soup.
- Serve the vegan butternut squash apple soup hot, topped with the homemade sourdough croutons. A dear friend, who's a chef, once suggested drizzling a little extra coconut milk on top for presentation, and it's been my go-to ever since.
Substitutions
- Coconut milk — Some people aren't fans of coconut's distinct flavor. In that case, almond milk or cashew milk can be used as a substitute. They provide a similar creaminess without the coconut taste. I've tried both and they work wonderfully.
- Maple syrup — If you don't have maple syrup on hand, agave nectar or honey (if you're not strictly vegan) can be used as a sweetener. The first time I swapped in agave, I was pleasantly surprised by the subtle flavor difference it made.
- Butternut squash — Pumpkin is a great alternative to butternut squash and can be used in equal amounts. It took me a few tries to perfect the consistency with pumpkin, but patience is key here.
- Sourdough bread — If sourdough isn't your thing or you just don't have it, any crusty bread will do for the croutons. I've used ciabatta in the past and it resulted in an equally satisfying crunch.
Variations
- Spicier — While I've always loved the traditional version, I once experimented by adding a hint of chili, and it surprisingly elevated the dish to a whole new level. A small amount of cayenne pepper or a diced jalapeño added with the onions can introduce a pleasant heat to the soup.
- Herbs — Fresh sage or rosemary can be added to the roasting squash and apples for an aromatic twist.
Dietary Restrictions
- Nut-free — For those with nut allergies, ensure that the bread used for the croutons is nut-free and opt for a nut-free milk alternative like oat milk or soy milk for the soup.
- Gluten-free — To make this recipe gluten-free, use gluten-free bread for the croutons and check that all other ingredients, such as vegetable broth, are certified gluten-free.
Equipment
- Baking sheet
- Large pot
- Immersion blender
- Measuring cups and spoons
- Chopping board
- Knife
Storage
- Allow the vegan butternut squash apple soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days.
- The sourdough croutons should be stored separately in a resealable bag or container at room temperature to maintain their crispness. They will last for 2-3 days.
Pro Tips
- Roasting — Don't skip the roasting step for the squash and apples. It concentrates their flavors and adds a depth that can't be achieved by boiling alone.
- Blending — For the smoothest texture, blend the soup in batches if using a standard blender. Be careful with the hot liquid and allow steam to escape to prevent pressure build-up.
- Seasoning — Season the soup at the end of cooking. The flavors will have developed, and you'll have a better idea of how much salt and pepper to add.
Vegan Butternut Squash Apple Soup with Sourdough Croutons Recipe for Thanksgiving
Warm up your Thanksgiving feast with this vegan butternut squash apple soup recipe, a comforting delight for the holiday season. Check it out.
Equipment
- Baking sheet
- Large pot
- Immersion blender
- Measuring cups and spoons
- Chopping board
- Knife
Ingredients
- 1 medium Butternut squash peeled, seeded, and cubed
- 2 large Apples peeled, cored, and chopped
- 4 cups Vegetable broth
- 1 large Onion diced
- 3 cloves Garlic minced
- 1-inch piece Fresh ginger grated
- 1 can Coconut milk (13.5 oz), full-fat
- 2 tablespoon Maple syrup
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg freshly grated
- Salt to taste
- Black pepper to taste
- Olive oil for roasting
- 4 thick slices Sourdough bread cubed
- 2 tablespoon Olive oil
- ½ teaspoon Garlic powder
- ½ teaspoon Dried thyme
- ¼ teaspoon Salt
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and chopped apples with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Pour in the vegetable broth, add the roasted squash and apples, and bring to a simmer. Allow the soup to cook for about 20 minutes, letting the flavors meld together.
- While the soup simmers, prepare the sourdough croutons. Toss the cubed sourdough bread with olive oil, garlic powder, dried thyme, and salt. Spread them out on a baking sheet and bake in the preheated oven for 10-15 minutes, or until golden and crispy.
- Once the soup has simmered, remove it from the heat and stir in the coconut milk, maple syrup, cinnamon, and nutmeg. Using an immersion blender, blend the soup until smooth and creamy.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve the vegan butternut squash apple soup hot, topped with the homemade sourdough croutons.
Notes
- Roasting — Don't skip the roasting step for the squash and apples. It concentrates their flavors and adds a depth that can't be achieved by boiling alone.
- Blending — For the smoothest texture, blend the soup in batches if using a standard blender. Be careful with the hot liquid and allow steam to escape to prevent pressure build-up.
- Seasoning — Season the soup at the end of cooking. The flavors will have developed, and you'll have a better idea of how much salt and pepper to add.
Nutrition
Nutrition Facts
Vegan Butternut Squash Apple Soup with Sourdough Croutons Recipe for Thanksgiving
Amount per Serving
Calories
401
% Daily Value*
Fat
22
g
34
%
Saturated Fat
18
g
113
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Sodium
1178
mg
51
%
Potassium
1094
mg
31
%
Carbohydrates
56
g
19
%
Fiber
8
g
33
%
Sugar
25
g
28
%
Protein
5
g
10
%
Vitamin A
20515
IU
410
%
Vitamin C
49
mg
59
%
Calcium
148
mg
15
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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