Recipe by Silk®
"The flavors of autumn in a creamy, satisfying soup."
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yellow onion, peeled and chopped
Granny Smith apple, peeled, cored and chopped
large butternut squash, peeled, seeded and chopped into 1-inch pieces
stems fresh thyme
water, or as needed to cover
Silk Pure Almond Original
fresh ground pepper
fresh lemon juice
toasted sliced almonds, for garnish
great soup for a cool winter evening
Was kind of blah, had to add some pumpkin and cinnamon.
The recipe is indeed very light and good! I used fresh nutmeg and added cinnamon and a touch of ginger to give it a little more depth. I didn't have fresh bay leaf so I omitted that. Love the less fat of the almond milk!
Pretty good recipe. I did it a bit differently. I used frozen cooked squash and cooked it down with the apples so I didn't have to puree it. It left a couple little chunks in it and made it a bit thicker, which I like. Also I didn't add the water.
Wow - finally a creamy soup that is tasty and healthy. I used almond milk but might try soy next time just as a variation.
Yummy! This was my first ever vegan dish, I was very happy with the results!
I loved this soup. Once of the best soups I have ever made! I made a few modifications based on other reviews. I only used about a cup of water, and I precooked the squash in the microwave (stab with a fork, 8 minutes for a small one) because they are just too hard to peel and chop up. I only had a very small butternut squash, so I only used 1 cup of almond milk. I used a whole apple. I skipped the lemon juice and only had dried thyme, and I added a little cinnamon. I pureed the soup in the pot with an immersion blender and it was still fairly chunky, so I put it in my Vitamix and it came out so smooth and almost fluffy. It was fantastic. My husband loved it too.
I love this soup. I used 2 apples, chicken broth instead of water (and a bit less than it says). I didn't have fresh thyme, I used a small amount of cinnamon. I thought the almond milk gave it a nice richness and was still calorie friendly. I didn't puree it, just mashed it as I like a thicker soup. I will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Butternut Squash and Apple Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 68
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