Butternut Squash and Apple Soup
To us, Autumn smells like campfires and looks like golden sunlight on orange and yellow leaves. And it tastes like this.
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Cooking time40 min![]()
Prep time10 min![]()
ServingsPortions 8
Ingredients
- 1 Tbsp. (15 mL) Dairy-free Becel® Plant Butter - Salted
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1/8 tsp. (0.5 mL) five spice powder *
- 2 quarts (2 L) cut-up butternut squash, (about 1 large)
- 1 medium Granny Smith apple, peeled, cored and diced
- 1 carton (900 mL.) chicken broth
- 1/2 cup (125 mL) unsweetened apple juice
- 2 Tbsp. (30 mL) firmly packed light brown sugar
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Melt Becel® Salted Plant Butter in large heavy-duty soup pot over medium heat and cook onion with garlic, stirring occasionally, until onion is tender, about 7 minutes.
- Add five spice powder and cook, stirring frequently, 1 minute. Stir in squash, apple, broth and juice. Bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 30 minutes.
- Stir in brown sugar. Purée soup with immersion blender or in traditional blender in batches until smooth. Return soup to pot; heat through.
During this time, when ingredients may be hard to find, we've listed
some easy substitutions.
-Use green onion or shallots instead of onion.
-Use 1 teaspoon (5 mL) garlic powder instead of fresh garlic.
-Use 1/2 teaspoon (2 mL) pumpkin pie spice instead of five spice powder.
-Use acorn squash or sweet potato instead of butternut squash.
-Use 1/2 cup applesauce instead of fresh apple.
-Use chicken broth instead of vegetable broth.
-Use applesauce or apple cider instead of apple juice.
-Use maple syrup instead of brown sugar.
-Use any Becel product instead of Becel Plant-Based Bricks.
*Tip: Five Spice Powder is used extensively in Chinese cooking and is available in Asian markets and most grocery stores.
