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Roasted Garlic Butternut Squash and Apple Soup

What you need: 

1 teaspoon - extra virgin olive oil
4 or 5 garlic cloves
1 butternut squash
4 cups of veggie stock
2 green apples
salt and pepper

What you do: 

Peel the garlic cloves and smash them slightly with the palm of your hands. Heat the olive oil and throw the garlic in, fry them a little until they are slightly golden and you can smell the garlic. Add the butternut squash peeled and cut in chunks and salt and pepper. Shortly after add the stock and the apples peeled and cut in cubes. Cook everything until its done and blend everything.
Serve with good vegan bread and add lemon if desired.
Enjoy!
Please let me know what you think of my recipe!

Preparation Time: 
30 min
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This was good, I love the fall/winter pumpkin and squash dishes that are made this time of year
I used applesauce and threw in some plain soy milk. I pre-roasted the squash (not long enough though, it was still difficult to cut) and I added some seasonings at the end (cumin, ginger, allspice, nutmeg)
Will try this with pears next time, thanks for the recipe

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This was SO good.  I roasted the main ingredients, only added half the broth, and threw it all in my food processor.  I ate the whole batch myself (in separate sittings, of course!).  Thanks a bunch!

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YUM!  I cracked into my first butternut squash tonight and made this delicious z00p. I halved the recipe and added a few pinches of cinnamon, a pinch of clove, and about 2 tablespoons of brown sugar. Also, I whizzed the whole thing in the blender before I served it (with the lid off-kilter, of course!) to get the smooth consistency I like in a squash soup.

Fabulous.

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This soup is great and I will be making it again and adding it to my favorite recipes. However, I also modified it a bit when I prepared it. I cooked the chopped butternut squash, apples, garlic, and broth with a little more salt overnight in a slow cooker on low. When the squash and apples were adequately "mushy", I blended it using my hand-blender in the crock pot. For additional seasonings, I added coriander and cumin. Mmmmm, was it ever good.

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This was a very tasty soup. Like most people, I made some modifications...I used acorn squash instead of butternut squash, and I roasted the garlic, squash, and apples at 400 degrees for about 30 minutes beforehand. I like thicker soup, so I only used 2 cups of broth, and I added about 1/2 cup of quinoa. I also used just a dash each of cinnamon, allspice, and nutmeg. I'm sure it would be much more satisfying in october than in may, but it's still a delicious soup.

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Using the suggestion of user "karmadust" I added a bit of brown sugar to sweeten it a bit. Then I was still thinking - it needs something more - like some curry spices or something - but user "Saishoku" tried it and said to just stick with brown sugar, s+p, but to me it still lacks something so I'd go with user "milk%2Ais%2Abad" and say that it would make a good base for adding your own stuff to - I was thinking maybe broccoli or potato cubes - I think maybe less water might help b/c I like my soup quite thick... anyway, if it wasn't for my Sunflower & Flax seed Bread this meal would have sucked.... sorry - just my opinion - and as one can see from the other comments - no one really agrees with me anyway.  :-[

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This soup is WAY too sweet, so I can see why it's popular, especially with small children. It's more like some kind of dessert than a soup.

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Yum!  Great soup for a miserable rainy day like today!

As suggested by others I roasted the squash first which was much easier than peeling it first.  I also added some Tabasco for a little heat.  I'd like to try making it again with some ginger or chopped hazelnuts. 

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;D
this may very well be the best soup i've ever had.  i love thick, creamy, smooth soup.  i also pre-roasted my squash, and added ground ginger, then took my vegetable peeler and tossed in about 10 good-sized strips of fresh ginger.  combined with the apples, it created a very nice ctirus-y flavor.  i cooked up a cup of brown rice to go with it, but didn't even mix it in, it was so good by itself!  big pat on the back for such a wondrous creation!  here's a question:  it's that time of year in my garden; think this recipe would work as well with pumpkin?  let me know if anyone finds out before i do.

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Mmm, boy, was this good!  I have a habit of mixing my squash with applesauce, but never would have dreamed of combining the two flavours in a soup. 

I roasted the squash first with a smidge of vegan butter and brown sugar, so it gave it a little extra sweetness.  Very very tasty!

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