Vegan Butternut Squash & Apple Soup with Homemade Apple Chips

This one is for Jay-Z and Beyonce.

I love this soup SO MUCH. This combines squash, apples and fun crunchy things like roasted pistachio nuts and homemade apple chips.  This says vegan, but really anyone will a pulse (and um, who likes squash) will dig this. It’s incredibly creamy and smooth with a touch of sweetness from the apples; but the right hint of savory flavor that makes me so happy.

The roasted pistachios and apple chips add another dimension of flavor and texture that make this soup feel so decadent. And um, make extra apple chips, half won’t make it to the soup bowl; don’t ask me how I know this.

This would be perfect as a first course for a holiday dinner or poured into demi-cups as an appetizer at a party. Or just slurped down sitting on your couch. Not that I have any experience with that.

Vegan Butternut Squash & Apple Soup
with Homemade Apple Chips
Vegan Butternut Squash & Apple Soup
1 tbs olive oil
2 garlic cloves, peeled and minced
2 medium yellow onions, peeled and diced
4 small Gala or McIntosh apples, peeled and diced
1 medium Butternut Squash, peeled and chopped into 1″ pieces (seeds and slimy bits scooped out)
6 c. vegetable broth
1 tbs thyme
1 tsp sage
Sea Salt, Black Pepper
1/2 c. shelled pistachios, chopped
Apple Chips (recipe below)

In a deep soup pot, heat olive oil. Add garlic and onion, saute until soft (about 5 minutes). Add apples and squash; liberally add salt and pepper and toss to coat. Add broth and bring soup up to a low boil, then cover and simmer for 25 minutes (until squash is fork-tender).

Using a hand-blender, puree soup until smooth. If using a regular blender, allow soup to cool before blending in batches and returning to soup pot. Add thyme, sage and more salt/pepper to taste. Top with chopped pistachios and Apple Chips. Makes 8 cups.

Apple Chips
6 medium apples (Gala or Braeburn, a sweet apple is best)
Cooking Spray
Optional flavorings for your chips (mine were plain for this recipe)
– Cinnamon
– Salt/Pepper
– Chinese Five-Spice Powder
– Curry Powder

As the wise Axl Rose said, all you need is patience...

Pre-heat oven to 200.
Wash apples, but don’t peel.  Turn on side so that the stem sticks out on the side. Slice vertically into 1/2″ slices (we’re making the “star” shape in the core, like we did back in kindergarten). You can use a mandolin but really you just need a sharp knife and a steady hand. Keep the slices a uniform 1/2″, any thinner and they’ll disappear.

Spray a cookie sheet with cooking spray. If adding spice to apples, mix the spice and apples in a bowl till lightly coated. Lay the slices in one layer on cookie sheet. Bake for one hour, flip over, bake another hour. The chips should be crisp, not soft. Continue to bake until crisp. Store in an air-tight container. Makes 2 cups.

Apple Chip Suggestions:
– Soup/Salad topping
– A perfect dipper for Bourbon, Apple, Cheddar dip
– Crumble into yogurt, cereal or granola
– Serve alongside roasted chicken

IMG_7512We put the awesome in Vegan (what?)


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