Butternut Squash Soup with Apple Onion Topping Vegan
Velvety, comforting, and entirely plant-based, this Vegan Butternut Squash Soup with Apple Onion Topping is a fall-inspired masterpiece that’s both nourishing and packed with flavor. Roasted butternut squash pairs seamlessly with sautéed carrots, celery, and onions for a smooth, creamy base, enriched with a splash of full-fat coconut milk for a luxurious texture. The pièce de résistance is the sweet-savory apple and caramelized onion topping, lightly glazed with maple syrup to add a pop of brightness to every spoonful. Perfect as an elegant starter or a cozy main dish, this soup is easy to prepare, takes less than an hour, and is naturally dairy-free and gluten-free. Serve it warm, garnished with fresh thyme, for a dish that captures the essence of autumn in every bite.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 medium carrot (chopped)
- 1 stick celery stick (chopped)
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat)
- 2 tablespoons olive oil
- 1 medium apple (diced, for topping)
- 1 small yellow onion (thinly sliced for topping)
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme (optional, for garnish)
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 400°F (200°C). Peel, deseed, and cube the butternut squash into 1-inch pieces.
Spread the squash pieces on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, chopped carrot, and chopped celery. Sauté for 5-7 minutes until softened and fragrant.
Add the roasted butternut squash to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender, puree in batches, and return to the pot.
Stir in the coconut milk, 1 teaspoon of salt, and ground black pepper. Simmer for 5 more minutes to meld the flavors. Adjust seasoning as needed.
To prepare the topping, heat a small skillet over medium heat. Add the diced apple, sliced onion, and maple syrup. Cook for 5-7 minutes or until the apples are soft and the onions are caramelized.
Serve the soup hot, ladling it into bowls. Top each bowl with a spoonful of the apple-onion mixture. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 21.4 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1453 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
