Vegan Butternut Squash and Apple Soup is a thick, creamy and sweet soup topped with a dollop of coconut cream and brimming with fall flavours!
I’ve written this introduction over about 5 times. I’m going to try and blast through my writer’s block and get right into this Vegan Butternut Squash and Apple Soup. If you’ve ever had writer’s block, you know how it goes.
Pro-cras-tination.
When I say sweet, it isn’t overbearing or next to dessert or any of that. It’s more like biting into an apple, only juiced and creamy – does that make any sense at all? Sense or no sense, you’ll definitely love the taste. This Vegan Butternut Squash and Apple Soup would taste great with some croutons or even some toasted bread. Even with a homemade garlic spread to add a beautiful contrast to the sweetness. Speaking of which, I need to whip up some and get right to this again.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
MORE VEGAN FALL SOUPS
Creamy Vegan Pumpkin Soup
Ingredients
- 1 1/2 pounds butternut squash peeled , seeds removed and cubed
- 2 apples , peeled, and cubed
- 2 cups water
- 1/2 onion , chopped
- 2 stalks green onions , chopped finely
- 1 bunch of thyme sprigs , do not remove from the stems
- 1/4 cup coconut milk
Instructions
- Add all the ingredients except the coconut milk in a large pot over high heat. Bring to a boil, stirring twice.
- Reduce the heat to medium low and cook until the butternut squash is fork tender for about 20 minutes. Remove from heat.
- Remove the thyme with a slotting spoon and using an immersion blender , puree the soup ingredients until combined and smooth.
- Put the soup back on the stove on medium heat and add the coconut milk and stir. Cook for another 5 minutes.
- Serve and enjoy!
Notes
Vegan Butternut Squash and Apple Soup is a thick, creamy and sweet soup topped with a dollop of coconut cream and brimming with fall flavours!
I’ve written this introduction over about 5 times. I’m going to try and blast through my writer’s block and get right into this Vegan Butternut Squash and Apple Soup. If you’ve ever had writer’s block, you know how it goes.
Pro-cras-tination.
When I say sweet, it isn’t overbearing or next to dessert or any of that. It’s more like biting into an apple, only juiced and creamy – does that make any sense at all? Sense or no sense, you’ll definitely love the taste. This Vegan Butternut Squash and Apple Soup would taste great with some croutons or even some toasted bread. Even with a homemade garlic spread to add a beautiful contrast to the sweetness. Speaking of which, I need to whip up some and get right to this again.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
MORE VEGAN FALL SOUPS
Creamy Vegan Pumpkin Soup
Ingredients
- 1 1/2 pounds butternut squash peeled , seeds removed and cubed
- 2 apples , peeled, and cubed
- 2 cups water
- 1/2 onion , chopped
- 2 stalks green onions , chopped finely
- 1 bunch of thyme sprigs , do not remove from the stems
- 1/4 cup coconut milk
Instructions
- Add all the ingredients except the coconut milk in a large pot over high heat. Bring to a boil, stirring twice.
- Reduce the heat to medium low and cook until the butternut squash is fork tender for about 20 minutes. Remove from heat.
- Remove the thyme with a slotting spoon and using an immersion blender , puree the soup ingredients until combined and smooth.
- Put the soup back on the stove on medium heat and add the coconut milk and stir. Cook for another 5 minutes.
- Serve and enjoy!
Notes
Vegan Butternut Squash and Apple Soup is a thick, creamy and sweet soup topped with a dollop of coconut cream and brimming with fall flavours!
I’ve written this introduction over about 5 times. I’m going to try and blast through my writer’s block and get right into this Vegan Butternut Squash and Apple Soup. If you’ve ever had writer’s block, you know how it goes.
Pro-cras-tination.
When I say sweet, it isn’t overbearing or next to dessert or any of that. It’s more like biting into an apple, only juiced and creamy – does that make any sense at all? Sense or no sense, you’ll definitely love the taste. This Vegan Butternut Squash and Apple Soup would taste great with some croutons or even some toasted bread. Even with a homemade garlic spread to add a beautiful contrast to the sweetness. Speaking of which, I need to whip up some and get right to this again.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
MORE VEGAN FALL SOUPS
Creamy Vegan Pumpkin Soup
Ingredients
- 1 1/2 pounds butternut squash peeled , seeds removed and cubed
- 2 apples , peeled, and cubed
- 2 cups water
- 1/2 onion , chopped
- 2 stalks green onions , chopped finely
- 1 bunch of thyme sprigs , do not remove from the stems
- 1/4 cup coconut milk
Instructions
- Add all the ingredients except the coconut milk in a large pot over high heat. Bring to a boil, stirring twice.
- Reduce the heat to medium low and cook until the butternut squash is fork tender for about 20 minutes. Remove from heat.
- Remove the thyme with a slotting spoon and using an immersion blender , puree the soup ingredients until combined and smooth.
- Put the soup back on the stove on medium heat and add the coconut milk and stir. Cook for another 5 minutes.
- Serve and enjoy!
Notes
Vegan Butternut Squash and Apple Soup is a thick, creamy and sweet soup topped with a dollop of coconut cream and brimming with fall flavours!
I’ve written this introduction over about 5 times. I’m going to try and blast through my writer’s block and get right into this Vegan Butternut Squash and Apple Soup. If you’ve ever had writer’s block, you know how it goes.
Pro-cras-tination.
When I say sweet, it isn’t overbearing or next to dessert or any of that. It’s more like biting into an apple, only juiced and creamy – does that make any sense at all? Sense or no sense, you’ll definitely love the taste. This Vegan Butternut Squash and Apple Soup would taste great with some croutons or even some toasted bread. Even with a homemade garlic spread to add a beautiful contrast to the sweetness. Speaking of which, I need to whip up some and get right to this again.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
MORE VEGAN FALL SOUPS
Creamy Vegan Pumpkin Soup
Ingredients
- 1 1/2 pounds butternut squash peeled , seeds removed and cubed
- 2 apples , peeled, and cubed
- 2 cups water
- 1/2 onion , chopped
- 2 stalks green onions , chopped finely
- 1 bunch of thyme sprigs , do not remove from the stems
- 1/4 cup coconut milk
Instructions
- Add all the ingredients except the coconut milk in a large pot over high heat. Bring to a boil, stirring twice.
- Reduce the heat to medium low and cook until the butternut squash is fork tender for about 20 minutes. Remove from heat.
- Remove the thyme with a slotting spoon and using an immersion blender , puree the soup ingredients until combined and smooth.
- Put the soup back on the stove on medium heat and add the coconut milk and stir. Cook for another 5 minutes.
- Serve and enjoy!
Notes
Vegan Butternut Squash and Apple Soup
Ingredients
- 1 1/2 pounds butternut squash peeled seeds removed and cubed
- 2 apples peeled, and cubed
- 2 cups water
- 1/2 onion chopped
- 2 stalks green onions chopped finely
- 1 bunch of thyme sprigs do not remove from the stems
- 1/4 cup coconut milk
Instructions
- Add all the ingredients except the coconut milk in a large pot over high heat. Bring to a boil, stirring twice.
- Reduce the heat to medium low and cook until the butternut squash is fork tender for about 20 minutes. Remove from heat.
- Remove the thyme with a slotting spoon and using an immersion blender, puree the soup ingredients until combined and smooth.
- Put the soup back on the stove on medium heat and add the coconut milk and stir. Cook for another 5 minutes.
- Serve and enjoy!
Notes
Nutrition
Vegan Butternut Squash and Apple Soup https://jessicainthekitchen.com/vegan-butternut-squash-apple-soup/ October 8, 2014
These fall recipes range from pancakes to casseroles to muffins and cookies and are all freezer-friendly!
So, I’m back! I know it was about two weeks since I’ve last posted which is probably the longest time period ever between recipes for me! I just wanted to say firstly, thank you SO much to everyone who contacted me to see if I was okay and who sent well wishes! I got sick with a virus that’s been going around here and was completely out of the kitchen, then life just threw some hurdles at me as soon as I got better, so I’m back on two feet (literally haha) to get back into my blog. I’ve missed blogging so much in the short space of time and I can’t wait to get back into the kitchen today to start whipping up some recipes! I actually start working in less than two weeks (eek!) so even better to get a head start on recipes and posts.
Today I wanted to share a roundup that I’ve wanted to share with you for a while now – my favourite freezer-friendly fall recipes. I know that one of the greatest things about cooking is freezing leftovers, then warming them back up to reveal food that tastes just as good as the original. These were definitely my all time favourite freezer friendly recipes, all frozen in their own ways post baking or cooking and without added condiments in them (such as the chili ) for the season. I can’t believe it’s about to be November and we will be halfway into fall already! Now’s definitely the time to stock up so that on a cold night you have a meal already prepared for you – that definitely saved me throughout the time I was sick since I couldn’t cook anything. I would have to say my favourite on the list would have to be the chili because it was very easy to cook then freeze and reheat.
In terms of reheating or thawing, every recipe is different. Here’s a general guideline:
Soups & Chilis : Let cool completely after cooking then place in a freezer-friendly container with a bit of space at the time – the ice will make it expand a bit. Allow to thaw (up to 24 hours in the fridge, 6 hours on the counter) then you can reheat.
Casseroles & Macaroni and Cheese: If baked in a glass container, you can go ahead and freeze it in that same container and cover the top with foil pressed tightly (to prevent freezer burn). Thaw (up to 24 hours in the fridge, 6 hours on the counter) then reheat in an oven similar to previous baking directions heat but for about 10-15 minutes depending on your preference. If you want to go into super freezer mode, skip the bake time, freeze it, and bake it and it will taste like it was freshly prepared.
Muffins, Cookies and Baked Goods: Bake like the instructions suggest then store in freezer safe zipped bags. They thaw very easily on the counter in like an hour or so.
Waffles and Pancakes: Pop in the toaster or toasted oven to thaw and crisp these back up to taste just like fresh breakfast items.
Happy Freezing!!
