This vegan Squash Soup recipe brings together sweet apples with mild warming spices and nourishing squash.

Squash is rich in phytonutrients, antioxidants and fibre. The orange colour signifies the abundance of carotenoids which make it an ideal source of vitamin A. It's also high in vitamin C and E.

I try to prepare Autumn / Winter squash every week during the colder months since it's a delicious base for so many meals, especially soup.

Adding apple to this Squash Soup gives it a very subtle sweetness. Together with the nutmeg, it’s a great flavour combination that works so well with the squash and other ingredients in this soup.

You can also roast your squash in the oven if you prefer. It does take a bit longer than the pan option but of course you don't have to chop it up into small pieces.

Easy & Delicious Squash Soup Recipe

Serves 4

Ready in 50 minutes

INGREDIENTS

• 1/2 large sized squash, peeled, de-seeded and diced (Crown Prince variety used in this recipe)
• 1 large onion, peeled and diced
• 1 carrot, washed and diced
• 1 apple, peeled, cored and diced
• 20g fresh ginger, peeled and grated
• 2 garlic cloves (minced)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 litre vegetable stock
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt & pepper (to taste)
• Red pepper, finely chopped (to garnish)

METHOD

1. Heat the olive oil in a large soup pan over a low heat. Place the onion and carrot in the soup pan and fry for about 10 minutes, stirring to stop them catching.
2. Add the garlic, ginger and spices. Fry for about 2 minutes before adding the squash and apple.
3. Stir well and add the apple cider vinegar, vegetable stock, seasoning and bring to a simmer. Cover and simmer for 15 to 20 minutes, until the squash is slightly soft. Blitz the soup mix with a blender stick or in a blender until smooth.
4. Gently reheat if necessary, checking the seasoning.
5. When serving the squash soup you can garnish each bowl with some finely chopped red pepper pieces if you'd like to add some brightness and uplift. This could be sauteed in some olive oil in a pan too if you prefer cooked rather than raw red pepper garnish. 

Notes:

This squash soup freezes well if you don't want to eat it within a couple of days or if you wish to make extra and put some away for more meals.

You may also wish to add some more water to thin the soup out if it's too thick for you.

For more deliciously, healthy soup recipes click here

DID YOU MAKE THIS RECIPE?

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