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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.
Please let me know what you think of my recipe!

Preparation Time: 
30 min
Cooking Time: 
Recipe Category: 


This was deelish. I didn't have an apple around so I used unsweetened applesauce and it came out superb.


Wow.  This soup is worthy of being served in a five-star restaurant.  It was absolutely delicious!


This soup is great! I made mine with asian pears (didn't have any apples) and it was delicious! I added some brown sugar, which made it even better.


This is the first time I have used squash to make a soup, and it was tasty! I roasted the butternut squash in the oven as suggested in one of the other comments, so that made a large impact on the taste, I believe. I actually didn't care much for the consistency/texture of the soup, however.. I ate most of it with a piece of toast, but soups that are combined completely with a food processor aren't usually my favorite. I would recommend this recipe to anyone who wants an autumn-tasting blended soup, and who doesn't mind the texture.



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