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Fall vibes with Apple-Butternut Soup

Nothing says autumn like fresh picked apples and roasted squash.

This recipe brings together the best of both. Rich in wholesome ingredients and crafted to be vegan and gluten-free, this hearty soup satisfies everyone's autumn cravings.

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  • 1 butternut squash (about 3.5-4 lbs), peeled, seeded, and sliced into 1” thick pieces

  • 2 shallots, finely chopped

  • 4 tart apples, peeled, cored, and diced (such as granny smith, pink lady, or braeburn)

  • 6 cups vegetable stock (or substitute chicken stock)

  • 1/2 cup pulp-free orange juice

  • 1 tbsp curry paste (I like Patak’s Hot Curry Paste)

  • 1 tsp sambal oelek (or another chili sauce)

  • 2 lemons, juiced (approx. 3 tbsp)

  • extra virgin olive oil, salt, and pepper

  • 1 tart apple, finely diced and tossed in lemon juice, and

  • toasted pepitas, for garnish



PREHEAT oven to 450ºf

ARRANGE sliced butternut squash on a foil-lined baking sheet

DRIZZLE liberally with olive oil, season with salt and pepper

ROAST for 30 min, turn vegetables over, roast an additional 20 min

REMOVE from oven and rough chop

SAUTE shallots on low heat with olive oil, in soup pot until soft, about 5 minutes

ADD squash, apples, stock, orange juice, curry paste and sambal to pot

SIMMER for 30 minutes

MASH to break down big pieces

BLEND with hand mixer until smooth

ADD lemon juice and salt to taste

GARNISH with diced apples and toasted pepitas



serving size = 2 cups (511g)

cal 236 | fat 8.9g | protein 3.8g | carbs 40.4g | sugars 15.9g | fiber 6.7g | cholesterol ~mg

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