Vegetarian Butternut Squash and Apple Soup

Yummy!  Yummy!  Yummy!  That is exactly what I said after my first spoonful of this savoury and creamy soup.

My roommate, Elizabeth, is a vegetarian.  I am an “on and off again vegetarian” who repeatedly gives up on the vegetarian diet because I run out of inspiration for savoury vegetarian dishes and I always seem to run out of time to prepare a good vegetarian meal plan.  Elizabeth has inspired me to try new vegetarian recipes and this week it was a Vegetarian Butternut Squash and Apple soup that one of my clients (thank you Evelyn) recommended.  I found a recipe online, made a few adjustments, and viola….dinner for a few evenings.  (Oh and breakfast too!  Yes, soup for breakfast!)

Vegetarian Butternut Squash and Apple Soup

  • 2 tbsp butter (can easily make this a vegan recipe by replacing butter with vegan margarine)
  • 2 cups yellow onion, chopped
  • fresh ginger root, grated (I used about 1 tbs, could have used more)
  • 2  tbs curry powder
  • 2 lbs cubed butternut squash
  • 3 sweet red apples, peeled and cut into chunks
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1 tsp pepper
Heat the butter in large skillet and cook the onions, curry, and ginger until the onions are tender and fragrant, about 10 minutes.  Add the onion mixture to a medium-sized crock pot set on the high setting.  Add squash, apples, and vegetable broth. Let the crock pot do all the work 😉 on high setting for 1 hour.  Then turn down to low setting for 3 hours until the apples and squash are very soft. Puree the soup with an immersion blender or in a food processor.
Garnish with fresh diced apples, cashew butter, and parsley if desired.
This yummy dish will be added to my list of savoury vegetarian dishes for sure.  Try it!  Let me know how you made the recipe your own!

In peace,


One response to “Vegetarian Butternut Squash and Apple Soup

  1. What a yummy winter soup! I recently made the same soup. I roasted the squash. Since I have my new Vitamix 🙂 that was all I cooked. I put raw onion (1/4) and apple (1/4) in the blender with the roasted squash and veggie broth (2cups) added nutmeg,sage and rosemary (1/4 tsp each) with salt and pepper to taste blended until hot and smooth. Then added coconut milk (you could use dairy or almond non-flavored) and blended for a few more seconds and DONE! Add it with a nice big fresh green salad for dinner or even some Kale chips for lunch and you’ve got yourself a healthy meal! Oh…and I love soup for breakfast!

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