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Butternut squash apple soup in orange and gold tones with diced carrot, potato, and apple pieces throughout.

Butternut Squash Apple Soup with Croutons

Silky butternut squash apple soup with pureed squash, Granny Smith apples, and sage, topped with toasted croutons. Vegan and ready in 70 minutes.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 170
Ingredients Method

Ingredients
  

Soup
  • 1 tablespoon vegetable oil
  • 1 large onion diced
  • 4 large carrots peeled and diced
  • 4 stalks celery diced
  • 1 teaspoon salt divided
  • 1/4 teaspoon ground black pepper
  • 1/2 pound potatoes 227 g; Yukon gold or russet; peeled and cut into 1/2-inch pieces
  • 1 medium butternut squash peeled and cut into 1/2-inch pieces
  • 2 small Granny Smith apples peeled and cut into 1/2-inch pieces
  • 1 tablespoon apple cider vinegar
  • 3 cups vegetable stock or chicken stock
  • 1 cup water
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • 2 tablespoons fresh sage leaves or thyme
Croutons
  • 1-2 slices white bread cut into 1/4-inch cubes
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon salt

Method
 

Soup
  1. In a large cooking pot or Dutch oven, warm oil over medium-high heat until it shimmers and is hot, about 1-2 minutes.
  2. Add onion, carrots, and celery; sauté, stirring frequently, until they just start to brown, about 5 to 7 minutes. Season with 1/2 teaspoon salt and pepper.
  3. Add potatoes, butternut squash, and apples. Cook for 10 minutes, stirring as needed.
  4. Pour in apple cider vinegar, stock, and water. Add remaining 1/2 teaspoon salt, curry powder, cinnamon, and whole sage leaves. Bring to a boil. Then, reduce heat and simmer, covered, for 20 minutes. Test vegetables with a fork to see if they’re cooked through and tender. If you can easily insert a fork, then they are fork tender and ready.
  5. Meanwhile, prepare the toasted croutons. Preheat oven, toaster oven, or air fryer to 375 F. Place cubed bread in a small mixing bowl, then drizzle with olive oil and salt. Place bread on a parchment lined baking sheet and bake for 5-7 minutes, or until bread is lightly toasted and brown.
Croutons
  1. Once the soup is ready, discard the sage and use an immersion blender to puree the soup directly in the pot or carefully transfer the soup to a food processor or blender. Process until soup is fully puréed (do this in batches, if needed) and return the soup to the pot. If the soup is too thick, add a little water to thin it out. If it is too watery, simmer on low until soup thickens to desired consistency. Taste and adjust seasoning as needed.
  2. Top soup with toasted croutons and serve warm.