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Butternut Squash & Apple Soup

This combination of butternut and apples, with onions, garlic, maple syrup, ginger and nutmeg, is a wonderfully tasty winter soup.

Ready in 60-75 minutes

Serves 6 people

Source: Adapted from Roasted Butternut Bisque in Vegetarian Times


Purposefully Plant-Based


  • 2 medium or one large butternut squash
  • 1 quart vegetable stock or water and bouillon
  • 1-2 yellow onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon maple syrup or light brown sugar
  • 4 teaspoons minced ginger or 4 cubes frozen ginger
  • 2-3 apples, cored, peeled (or not) and chopped
  • Salt & pepper to taste
  • ¼ teaspoon nutmeg


  1. Cut the squash in half lengthwise, remove seeds, place it cut side down on a lightly oiled baking sheet, and bake for about 50 minutes at 350 degrees.
  2. While the squash is baking, chop the onions, garlic, and apple.
  3. Remove the baked squash from the peel, cut it into chunks, and place it in a large soup pot with the vegetable stock.
  4. Add onion, garlic, sugar or maple syrup, ginger and apples to the pot. Cook for about 15 minutes until everything is soft.
  5. Puree with an immersion blender, or in a blender in batches (cooled slightly first), or with an electric mixer, or by hand with a potato masher.
  6. Add salt and pepper to taste, and the nutmeg. Simmer for 10 more minutes, then serve.


Instead of baking it (steps 1 & 3 above), another  way to prepare the squash is to cut it into pieces, remove the seeds and peel,  put it in a large soup pot with the vegetable stock, and cook it for 25 minutes.


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