Butternut Squash Soup with Apple

This is a rich sweet flavoursome soup jazzed up with a good dollop of rough apple sauce and tofu sour cream – which by the way is just as good with this dish as regular sour cream.

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  • 1. Peel and de-seed the butternut squash and cut into medium sized cubes
  • 2. Peel and chop the onion and carrots
  • 3. Heat the oil in a good size saucepan and stir the squash, carrot and onion until just starting to go a pale golden colour
  • 4. Add the stock, bay leaf and a good twist of black pepper and some sea salt and simmer gently until soft - about 35 mins
  • 5. Meanwhile make the apple sauce by peeling and chopping the apples and cook over a low heat with a couple of tbsp of water until soft but not really collapsed. There should be some texture left. Add the sugar and cook for a further minute. Remove from the heat and keep to one side
  • 6. Put the silken tofu into a blender along with the lemon juice and blend until really smooth
  • 7. Add the olive oil and seasoning and some more lemon juice if needed. It just may need half a teaspoon of sugar, agave syrup or honey just to balance it
  • 8. When the vegetables are cooked through, remove the bay leaf and place in a blender and wizz until nice and smooth. Check seasoning before dividing between soup bowls. Add a spoonful of apple sauce to each bowl and hand round the sour cream mixture for each guest to help themselves. Serve with a good crusty bread

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About Chef

Ally Bremner

Founder of 'What to Cook' if and sister site 'What to Eat if', Ally Bremner has personal experience of diet limitations, either through her own Coeliac Disease or family members ...