Vegan Butternut Squash Apple Soup with Croutons
This creamy butternut squash apple soup can be made in one pot & is topped with the best homemade sourdough croutons!
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Servings: 6 servings
Ingredients
Sourdough Croutons
- 14 ounces sourdough bread
- ¼ cup olive oil
- 2 Tablespoons nutritional yeast
- 1 teaspoon dried parsley
- 1 teaspoon fresh thyme can substitute for ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Butternut Squash Apple soup
- 2 Tablespoons olive oil
- 1 large green apple or 2 small apple, cored and diced
- 2 shallots thinly sliced (can substitute for ½ onion)
- 6 cups peeled & cubed butternut squash about 1 ½ butternut squash, seeds removed
- 4 cloves garlic minced
- 1 teaspoon salt use more or less as preferred
- 1 teaspoon fresh thyme can substitute for ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon ground black pepper
- 15 ounce can full-fat coconut milk
- 2 cups vegetable broth can use up to 3 cups for a thinner soup
Instructions
Make the Sourdough Croutons
- Preheat the oven to 400°F and slice and cube the sourdough loaf.
- Add the cubed sourdough to a sheet pan and top with the olive oil, nutritional yeast, dried parsley, thyme, garlic powder, salt, & pepper. Toss together until the bread is completely coated in the oil and seasoning.
- Add the tray to the oven and bake for 15-20 minutes until the croutons are crispy. Then, remove from the oven and let cool.
Make the soup
- While the croutons are toasting, prep the veggies. Peel the butternut squash and cut into cubes. Also, cut the apple into cubes, thinly slice the shallots, and mince the garlic.
- Add olive oil to a dutch oven or pot and turn on the heat. Once hot and bubbling, add in the apple, shallots, and garlic. Saute for 3-5 minutes until the apples are starting to caramelize and the shallots are translucent.
- Next, add the butternut squash and spices including the dried thyme, dried parsley, salt, and pepper to the pot. Saute together 2-3 minutes to coat the veggies in oil.
- Pour in the can of coconut milk and vegetable broth. If desired, set aside 1 Tablespoon of the coconut cream to swirl onto the soup as a garnish later. Then, stir everything together and bring to a boil.
- Once boiling, reduce the heat to a simmer, cover the soup with a lid, and let simmer for 15 minutes or until the butternut squash is fully cooked and soft.
- Remove the soup from the heat and use an immersion blender to blend the soup ingredients together until smooth. If desired, season with additional salt & pepper at this time.
- Serve the soup and top with a swirl of coconut cream and a heaping scoop of the homemade sourdough croutons. Enjoy!
Notes
- I decided not to peel the apples because the skin is full of fiber & vitamins that I wanted in this soup. However, if you want an even smoother soup- you can peel the apple before chopping it and cooking it.
- Feel free to swap the thyme & dried parsley for any other herbs such as sage or oregano depending on your preference.
- To make this recipe gluten-free, just swap the sourdough bread for gluten-free bread. The soup is already gluten-free.
- I used the Mueller immersion blender for this soup and recommend it!
- Breadcrumbs will keep in a closed container at room temperature for one week. They will harden over time but soften when mixed into the soup.
- Soup can be stored in a closed container in the fridge for 3-5 days or in the freezer for up to 1 month. If stored in the freezer, it is best to store as individual servings for easy defrosting.
Nutrition
Serving: 1bowl soup (with croutons on top) | Calories: 558kcal | Carbohydrates: 65g | Protein: 12g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 1251mg | Potassium: 869mg | Fiber: 6g | Sugar: 10g | Vitamin A: 15103IU | Vitamin C: 34mg | Calcium: 122mg | Iron: 6mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!