Roasted Apple Squash Soup with Warm Spices
Silky roasted apple and red kuri squash soup enriched with warming spices like cumin, coriander, and cinnamon. Fresh apple cider and ginger add brightness to this vegan-friendly comfort soup, finished with crispy apple garnish and a dusting of spice.
Ingredients
- 4 green apples, peeled and cored
- 2 Tbsp olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 2 lbs red kuri squash, cut into 1/2-inch cubesbutternut squash1:1autumncomfortadds dairy
similar texture and sweetness
- 2 carrots, sliced
- 1 celery stalk, sliced
- 1 Tbsp brown sugar
- 1 bay leaf
- ½ inch ginger, grated
- 1 tsp ground cumin
- ¼ tsp ground coriander
- ⅛ tsp ground cinnamon
- ½ tsp chili powder
- ground cloves
- 1 ½ cups fresh apple cider
- 2 cups low-sodium brothvegetable broth1:1dietaryvegan
maintains broth role
- 2 cups water
- 2 tsp salt
- pepper(optional)
Instructions
- 1
Preheat oven to 400°F.
- 2
Place peeled and cored apples in a baking dish and roast for 20 minutes.
- 3
Heat olive oil in a large pot over medium-low heat.
- 4
Add diced onion and minced garlic, cook until tender, about 5 minutes.
- 5
Add squash cubes and cook, stirring occasionally, until soft, about 10 minutes.
- 6
Add sliced carrots, sliced celery, brown sugar, bay leaf, grated ginger, ground cumin, ground coriander, ground cinnamon, chili powder, and ground cloves.
- 7
Add apple cider, broth, and water.
- 8
Chop the roasted apples and add to the pot.
- 9
Bring to a boil, then reduce heat to a simmer and cook until vegetables are very soft, about 30 minutes.
- 10
Working in batches, puree in a food processor until smooth.
- 11
Return puree to the saucepan and heat over low heat.
- 12
Thin with additional water if needed.
- 13
Ladle into shallow bowls and garnish with sliced apples, freshly ground cinnamon, and ground cloves.
Tips
Puree soup in batches to avoid overfilling the food processor and ensure smooth consistency.
Adjust water gradually when thinning to reach desired consistency.
Good to Know
Refrigerate in an airtight container for up to 5 days. Freeze in portions for up to 3 months.
Soup can be made through the pureeing step up to 2 days ahead. Reheat gently over low heat before serving.
Ladle into shallow bowls. Garnish with thinly sliced fresh apples, freshly ground cinnamon, and ground cloves.
Common Mistakes
Do not skip roasting the apples to avoid losing the caramelized depth that balances the spices.
Do not over-process when pureeing to avoid incorporating excess air and creating an overly frothy texture.