Vegan Roasted Squash and Apple Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Golden roasted butternut squash and tender Granny Smith apples come together here into a silky, spiced soup with real depth. Turmeric, ginger, cinnamon, and a hint of cayenne bloom in warm olive oil before joining the caramelized vegetables, giving the whole pot a fragrant, gently sweet-savory backbone. Roasting everything first, including whole garlic cloves, concentrates the flavors so the blended soup ends up rich and velvety without any cream in sight. A finishing splash of lemon juice brightens the whole bowl, and a scatter of pumpkin seeds on top adds welcome crunch against the smooth puree. It's an easy, cozy soup to make in a big batch, and it fits neatly into a plant-based rotation without sacrificing any of that roasted, spiced comfort.

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Ingredients

4 servings

1 medium butternut squash (about 2½ lb), peeled, seeded, and cut into 1½-inch cubes
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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2 medium granny smith apples, peeled, cored, and cut into 1-inch chunks
1 medium yellow onion, cut into 8 wedges
4 garlic cloves, unpeeled
3 tbsp extra-virgin olive oil, divided
1 tsp ground turmeric
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground black pepper
¼ tsp cayenne pepper (optional)
¾ tsp salt, plus more to taste
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp fresh lemon juice

For serving

1–2 tbsp extra-virgin olive oil, for drizzling (optional)
2 tbsp raw pumpkin seeds (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the squash cubes, apple chunks, onion wedges, and unpeeled garlic cloves in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with ½ tsp of the salt, and toss to coat.
2
Roast on the center rack for 30–35 minutes, turning the squash and apples once halfway through, until the squash is tender and caramelized at the edges and the apples are soft and lightly golden.

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