Butternut Squash Apple Soup – A Soup Recreation

Completed Butternut Squash Apple Soup

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The completed butternut squash apple soup with goat cheese, chives and roasted pumpkin seeds.

A few weeks ago I went to Liquid and Solids Cafe in Vancouver’s Commercial Drive area and picked up their Squashed! Soup (read the soup review here).  I really liked their soup and wanted to recreate it at home. This recipe is my recreation of the soup and I think I did a great job with some minor modifications to the listed ingredients.

The verdict? This soup is really yummy…I will make it again at home in a heartbeat!

I have plans to redo many soups in the future and I will be:

  • cutting calories and trimming fat from some favorite recipes
  • adjusting so they are vegetarian, gluten-free as well as vegan – where I can
  • adjusting dried herbs for fresh herbs
  • adjusting processed foods for natural and/or organic – where I can
  • adjusting highly acidic forming recipes to be more alkaline forming (healthier for you)

This soup makeover is:

  • vegetarian
  • vegan (exclude the goat cheese from recipe or use a soy-based alternative)
  • gluten-free

Butternut Squash Apple Soup Ingredients:

  • 2 tablespoon olive oil
  • 1 -1/2 cups white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup celery rib, finely chopped
  • 4 cups of vegetable stock
  • 7 cups butternut squash, flesh out, cut into small pieces
  • 3 granny smith apples, peeled, cored, and sliced thinly
  • 1 cup apple juice
  • 1 teaspoon allspice
  • ¼ cup dry roasted pumpkin seeds
  • ¼ cup chopped chives
  • ¼ cup crumbled goat cheese

Cooking Instructions:

  1. Heat olive oil in heavy pot over moderate. Add onions, garlic, celery and sauté until onions are soft, about 5 minutes.
  2. Add squash and stock. Bring to a boil, lower heat and simmer at med-low for about 20 minutes until squash is tender.
  3. Add apples, apple juice and allspice. Simmer uncovered for about 7 minutes.
  4. Working in batches, purée soup in blender until very smooth, then return to pot.
  5. Return soup to pot, and gently heat through.
  6. To serve, ladle hot soup into bowls and top with crumbled goat cheese, roasted pumpkin seeds and chives. Serve immediately.

Original soup that I tried to recreate: http://soupmistress.com/2011/09/squashed-soup-at-liquid-and-solids-in-vancouver-a-review/ 

What I changed from original recipe:

  • replaced butter with olive oil and did not use any canola oil
  • did not use any cream
  • did not use any brown sugar
  • did not use any extra salt
  • used vegetable stock with low sodium
  • did not use water, used 1 cup of apple juice instead
  • did not use xanthan gum
  • added goat cheese, pumpkin seeds and chives for garnish
  • used allspice, original ingredients did not specify what spices were used

Soup Mistress Rating for Butternut Squash Apple Soup:

Healthy (+ slimming + low sodium): (5/5)
Presentation: (4/5) 
Taste: (4.5/5) 

Related posts:

  1. Red Cabbage and Apple Soup – A Recipe Makeover
  2. Squashed! Soup at Liquid and Solids in Vancouver – A Soup Review

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