This Butternut Squash Apple Soup is vegan, gluten-free, and a wonderful soup to eat all fall and winter long!
Hey guys! I’m bringing an old recipe out of the archives today because even after all these years, I still love this recipe. You deserve to see this recipe. This post was first written in October 2010. I gave the photographs a much-needed refresh and updated the recipe for Butternut Squash Apple Soup just a tad. Just so you know, the new photos are taken the day after I made the soup, so it has thickened considerably. It’s thinner the first day.
I originally made this with a mix of almond milk and coconut milk. I learned through the years that the texture is plenty creamy without any milk at all and I like the flavor better. I also note in the recipe that you can cook the squash ahead of time (you can even do it in the slow cooker) because that is something I do more often than not these days. I’ve become quite the time-saver as I’ve aged. 😉
I’m leaving my original photo below because the post makes more sense with it, plus I think it’s pretty neat to see how food photography on blogs has changed in the last 5-6 years. This type of photo was pretty common back then! Isn’t that crazy to think about?!…