This feature is sponsored by our friends at Bolthouse Farms. All opinions are my own.
There’s a reason I call this, “The Best Butternut Squash Soup” because it packs all the vegan (no animal products) and super creamy goodness into a bowl without the fuss. This soup is made without dairy, gluten, nuts or soy so you can serve it to your entire family for dinner thanks to a new alternative milk that’s made from yellow peas. Yes, peas! You’re going to love it. Let me show you how it’s done.
I’ve been asking all of you what type of recipes you want to see come down the pipeline over on my Facebook page and I had a bunch of requests for easy pureed soups, so without further ado, I bring you The Best Butternut Squash Soup you’ll ever eat. I promise you. This soup is unlike any other butternut squash recipe you’ve ever had because it’s made with a brand new non-dairy milk that’s protein rich, delicious in just about everything you want to toss it into, and is full of calcium. It’s a win-win-win.
It’s my pleasure to introduce you to Bolthouse Farms Plant Protein Milk.
I’ve been drinking their beverages for quite some time now and I love how they’re all about delivering delicious fruit and vegetable goodness to their customers. So, when they reached out to me about their new line of non-dairy Plant Protein Milk, I gladly accepted to chat with you about it. Why?
Well, because it’s milk that everyone can enjoy. It’s made without nuts, soy, gluten or dairy, which is incredible for all of you who are allergic to nuts.
This new refrigerated, non-dairy milk is made from yellow pea protein, to give you an alternative to both traditional milk and lower protein alternative milks. It contains 10 grams of pea protein per serving versus only 1 gram of protein per serving in almond milk. And get this…
It has 50% MORE calcium than traditional dairy milk. Not to mention it has the creamy and delicious flavor you would find in traditional dairy milk.
Very impressive, I must say.
The milks come in a few flavors: Unsweetened, Original, Vanilla and Chocolate and can easily be used like regular milk or almond milk. Add it to your smoothies, cereal, baked goods, etc. so you can play around with different flavor profiles to see what you like. I chose to use the Original flavor in this creamy butternut squash soup recipe.
Now, let me walk you through how to make this healthy butternut squash soup with apples.
Butternut squash is all over the food store these days. It’s everywhere this time of year so pick one up, bring it home, slice it in half lengthwise and scoop out the seeds.
Then toss it into a roasting pan or rimmed baking sheet, drizzle with olive oil and a sprinkle of sea salt and pepper and roast it until it’s super tender and flavorful. It’s naturally sweet so you won’t need to add any sweetener. Another reason this is “The Best Butternut Squash Soup”. The so-called sweetener in this recipe is apples. YES! Butternut squash soup with apples. It gets better. Not only did I add apples, I roasted the apples and added them to this soup, which adds the perfect touch of sweetness.
Then, you’re going to toss the squash flesh and the roasted apples into a food processor with the Bolthouse Farms Plant Protein Milk and season to taste with sea salt and pepper and you’ve got yourself a meal.
This “Best Butternut Squash Soup” recipe can also be served in tiny shooter cups for an appetizer if you’re entertaining or you can easily transfer any leftovers into a thermos and enjoy it the next day for lunch at work.
I garnished the soup with fresh basil but feel free to use any other fresh herb you’d like such as rosemary, thyme or oregano. I love the sweet taste of fresh basil so that’s usually my go-to herb when it comes to recipes.
So, get your food processor ready, head out and get yourself a butternut squash and the new Bolthouse Farms Plant Protein Milk and have yourself a little soup party. For more information on Plant Protein Milk and to find a store near you, visit Bolthouse.com.
Free of gluten, dairy, soy, corn, eggs. Vegan, Vegetarian.
- 1 large butternut squash
- 1 Tbsp. extra-virgin olive oil
- 1 large red apple (skin on) sliced
- Sea salt and freshly ground black pepper to taste
- 1 cup Bolthouse Farms Non-Dairy Plant Milk Protein Original Flavor plus more if needed
- 1 Tbsp. finely chopped fresh basil
Preheat the oven to 400 degrees F. Prepare two large rimmed baking sheets one baking dish with parchment paper and one rimmed baking sheet.
Slice the butternut squash in half lengthwise. Scoop out and discard the seeds. Lay the butternut squash face up on one of the prepared baking sheets. Drizzle with the olive oil and use your hands to coat both halves of the squash. Sprinkle with sea salt and pepper.
Roast for 50-55 minutes or until the squash is fork tender.
Meanwhile, place the apples on the other rimmed baking sheet cut side up and roast for 25 minutes or until tender.
Remove the squash and apples from the oven and set aside for 5 minutes to cool. Then use a spoon to remove the squash 'flesh' and transfer it to a food processor with the roasted apples and Bolthouse Farms Non-Dairy Milk. Puree until smooth; season to taste with sea salt and pepper. Add more milk if you'd like a thinner soup consistency.
Transfer the soup to serving bowls, garnish with fresh basil and serve.