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Sweet and Savory Butternut Squash Soup | Can't Stay Out of the Kitchen | this delicious #soup is wonderfully comforting. It's filled with veggies & #butternutsquash for a healthy, clean eating #glutenfree & #vegan recipe you will enjoy down to the last drop!

Sweet and Savory Butternut Squash Soup

Teresa Ambra
Sweet and Savory Butternut Squash Soup is outstanding. This tasty soup recipe is actually both sweet and savory at the same time! This one includes apples, butternut squash, and lots of seasonings and spices. Perfect comfort food for lunches or for dinner on cold, winter nights. Gluten free and vegan.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 14
Calories 198 kcal

Equipment

  • 1 large roasting pan to bake the butternut squash
  • 1 large stock pot
  • 1 sharp knife to cut and slice vegetables and fruit
  • 1 immersion blender or regular blender
  • measuring cups
  • measuring spoons
  • 1 soup ladle
  • 1 wooden spoon
  • 1 vegetable peeler

Ingredients
  

  • 7 lbs. butternut squash two really large butternut squash
  • 3 large gala apples UNPEELED, cored, diced (peel if desired, but I like the apples unpeeled to add extra fiber)
  • 3 carrots peeled and sliced
  • 1 cup red onions diced
  • 1 leek green top removed, washed thoroughly and sliced
  • 1/3 cup apple cider vinegar
  • 64 oz. container vegetable broth
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1 tsp. dried sage leaves or 1/4 cup fresh sage leaves, minced
  • 3 bay leaves
  • 2 cloves garlic minced
  • 1 tsp. pink Himalayan sea salt or kosher salt
  • 6-8 dashes cayenne pepper less than 1/8 tsp.
  • 5 tbsp. olive oil
  • 1 tbsp. fresh thyme
  • 1 tsp. snipped chives for garnish, as desired
  • 1 green onion sliced, for garnish, if desired
  • 1 tsp. dried or fresh thyme for garnish, if desired
  • 1 tsp. cinnamon for garnish, as desired
  • 1/2 cup pumpkin seeds for garnish, as desired
  • Homemade Gluten Free Croutons for garnish, as desired

Instructions
 

  • Bake butternut squash in 400 degree oven until done – about 1 ½ hours. Cool.
  • Peel, remove seeds, cut in chunks and set aside.
  • In large stock pot add about 5 tbsp. olive oil, add apples, carrots, leeks and onions and begin sautéing.
  • Add cinnamon, ginger, nutmeg, and garlic.
  • Stir to combine and continue sautéing.
  • Add sea salt, cayenne pepper, thyme and sage.
  • Sauté about 10 minutes.
  • Add apple cider vinegar, vegetable broth, and bay leaves.
  • Stir to combine and simmer for about 30 minutes.
  • Add butternut squash and stir carefully so you don’t break up the bay leaves.
  • Simmer until heated through and flavors are well blended.
  • Remove from heat.
  • Remove bay leaves.
  • Blend in multiple batches in blender or use immersion blender (be careful not to burn yourself with hot soup mixture.
  • Serve in bowls with sprinkles of cinnamon or fresh thyme, pumpkin seeds and Homemade Gluten Free Croutons for garnish.

Notes

NOTE: Preparation time does not include the time needed to make Homemade Croutons.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 198kcalCarbohydrates: 40gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 161mgPotassium: 947mgFiber: 8gSugar: 12gVitamin A: 26676IUVitamin C: 55mgCalcium: 138mgIron: 2mg
Keyword butternut squash, butternut squash soup, gluten free, main dish, soup, vegan
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