Roasted Butternut Squash and Apple Soup

Must try cozy vegan fall recipes


  • 1 large Butternut Squash
  • 23 tablespoons vegetable stock
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 2 apples
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, chopped
  • 32 oz vegetable stock
  • 1 sprig fresh thyme (garnish)


  1. 1. Pre heat the oven to 425 F
    2. Cut the squash in half lengthwise. Scoop out the seeds, brush the halves all over lightly with the 3-4 tablespoons vegetable stock. Place on a large baking sheet.
    3. Sprinkle the top with pepper, cinnamon, cumin and a few thyme leaves.
    4. After 20 minutes add the apples to the baking sheet. Cut them in half, brush with vegetable stock and place them next to the squash. Continue to roast for approximately 30 minutes or until the squash and apples are soft to the touch. Remove from the oven.
    4. While the squash is roasting, pour a couple of tablespoons of vegetable stock into a Dutch oven or heavy based pan, add the chopped onions, cook until translucent. Add the garlic and saute for a further 2-3 minutes until fragrant but not burnt! Remove from heat.
    5. When cool enough to handle, scoop out the flesh of the squash and apples, place it in a large blender. Add the onions and garlic, add the stock and blend until very smooth. Do this in batches if necessary.
    6. Check the seasonings and serve with a few pepitas and sprig of fresh thyme for garnish.