Apple Butternut Squash Soup with Crostini

December 6, 2017 CarolAnn

This apple butternut squash soup is simply delicious. Pair it with the cheese crostini for a simple supper you will love!

Apple Butternut Squash Soup with Crostini
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    For Soup
  • 1 medium butternut squash, peeled, seeded, and cut into about 12 pieces
  • 2 medium potatoes, peeled and quartered
  • 2 medium carrots, peeled and cut into 4-inch pieces
  • 2 leeks, cleaned and cut into 1-1/2 inch pieces (leave the tough green parts behind)
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cumin or curry powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon granulated sugar
  • 2 medium apples, cored, peeled, and roughly chopped 6 cups vegetable broth
  • For Crostini
  • 1/2 baguette, sliced diagonally into 1/2-inch thick slices
  • Olive oil, for drizzling
  • 1 cup (2 ounces) grated cheddar cheese, or vegan cheddar shreds (I like Follow Your Heart brand.)
  • test


    For Soup
  1. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  2. Place all of the prepared vegetables into a large cookie sheet or roasting pan.
  3. Pour olive oil over the vegetables. Then sprinkle on the spices and sugar. Mix to coat the vegetables.
  4. Roast for 40- 45 minutes, until vegetables are tender and starting to brown.
  5. Remove pan from oven. Scoop all into a large broth pot.
  6. Add apples and vegetable broth to the pot.
  7. Using an immersion blender, blend until smooth.
  8. Cover and heat gently over medium heat.
  9. For Crostini
  10. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  11. Arrange the bread slices on a baking sheet.
  12. Drizzle with olive oil and sprinkle the cheese on top.
  13. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
  14. To Serve
  15. Ladle the soup into bowls and garnish with the cheese crostini.