Butternut Squash & Apple Soup with Cheddar Biscuits

Apple & Squash

Awwww… look how much the squash and apples love each other.  They know that they taste really good together, as evidenced in this delicious soup.  I first made this years ago, back when I was watching Food Network all the time.  My favorite show was Easy Entertaining with Michael Chiarello, because I think that was the food that I related to the most.  I also found that many of his recipes could easily be adapted to make them vegan.

I had to laugh when I watched the episode of Top Chef Masters where the chefs had to cook for Zooey Deschanel, who requested vegan, gluten-free food.  I couldn’t believe how baffled Chiarello was about what to make.  I’ve only ever made vegan versions of his food.  I was a little shocked that all the chefs (with the exception of Rick Bayless) were so totally stumped.  Aren’t these supposed to be some of the best chefs in the whole world?  And they seriously had no clue what to do when the animal products were removed from the picture?

Apple Squash Soup & Biscuits

Chiarello could have easily made his butternut squash and apple soup.  See it up there?  Totally vegan.  The original recipe calls for butter and chicken stock, and I guess he wouldn’t think that it could still work without them.  I sub Earth Balance for the butter and vegan bouillon for the chicken stock.  (I use bouillon because it costs less and takes up less space than the quart size containers of stock.)  With two such minor changes, you can see that it doesn’t take a lot to make this soup vegan.

And I’m sure it tastes just as good, if not better, because it tastes pretty awesome. It’s savory, and a little sweet.  I used this with toasted spice rub that I had in the freezer for about four years(!), and it still tasted great.  The toasted spice rub is really interesting in this – spicy, but not overpowering.  And on the whole, it’s pretty easy to make. The hardest part is peeling the apples and squash.  This soup would be great for Thanksgiving, and also really impressive garnished with the optional candied walnuts, which I was too lazy to make last night.

Cheddar Biscuits

I love having biscuits with soup.  I had some Daiya in the fridge and thought that cheddar biscuits might go really well with this because of that crazy cheddar-cheese-on-apple-pie thing that people do.  I found this recipe after a quick online search, and it probably took me less than five minutes to mix together.  It was so incredibly easy – especially with my handy ice cream scoop helping me plop the dough down on my cookie sheet.  I added a half teaspoon of garlic powder to the dry ingredients, and I baked them at 450 instead of 475.  Next time I make these, I’ll brush the tops with melted Earth Balance and sprinkle on garlic salt, but I didn’t have any on hand last night.

Remember how I said (just yesterday, was it?) that I’m trying to eat more healthy foods?  Please just know that the biscuits were really essential to the meal last night, and the soup was just begging for them.  You see, the soup was healthy, so it counteracted any unhealthiness that might have been going on.  It’s nice how I worked that out, huh?

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17 Responses to “Butternut Squash & Apple Soup with Cheddar Biscuits”

  1. Gorgeous! Especially that last picture.

  2. Great write-up!!! Looks delish. I love a good bisc to stick in my gut. My grandpa used to put a slice of cheese on his apple pie. :)

  3. I saw that Top Chef masters show and thought the same thing! They were so pathetic (except Rick, who was brils, of course). That strawberry soup ice cream stuff was ridiculous. Love the butternut-apple soup combo! Yumm!

  4. I love soup and butternut-apple is a classic! It was very silly that the Masters were so confounded by their vegan challenge. Like you, I usually love Michael Chiarello and thought his vegan confusion was out of character. Rick Bayless rocked that challenge!

  5. Yum, what a great idea for a soup, I bet is was totally delicious. Cheese biscuits are also a genius idea!

  6. Thanks for the recipe link for those scones, they look amazing and I’m drooling! I’ve never made scones before but I just so happen to have all those ingredients at home, it’s gotta happen… wish me luck!

  7. that looks so delicious! and the biscuits aren’t thhattttttt unhealthy, haha. daiya is the bomb. i like how the cheddar color and the soup color match!

  8. Biscuits are always healthy ;)

    I love butternut squash soups & the apples in it sound amazing. I think the funny/sad thing about the Top Chef Masters show was how surprised everyone was that vegan and g-f food could taste good. The judges were shocked. So ridiculous!

  9. Thanks, Nora and Jes! Now I don’t feel so bad about the biscuits. Although I did put some EB on them… but just a little.

  10. Foodeater – you can do it! They are seriously really easy and seemed pretty foolproof. One thing I forgot to note that I’ll change in post is that I only baked them at 450. Something about 475 was freaking me out. It took just a few minutes longer.

  11. These sound fantastic! I love butternut squash soup and it has been years since I’ve had cheddar biscuits. Yum!

  12. Thanks for the further tips. And I don’t know why I keep calling them scones when they are actually biscuits… maybe because I am craving sconed too? :)

  13. Glad you liked the biscuits! I didn’t think you could improve on something as utterly delicious and carby as a homemade biscuit, but Daiya makes everything better. Mainly, my life. Good call with the garlic!

  14. Faturday! Thank you for the recipe – it was so easy and they were delicious!

  15. Oh MAN, this looks perfect for the weather we’ve having.

  16. This looks soooo yummy! Any chance of re posting the link for the Cheddar Biscuit recipe? It no longer works. Can’t wait to make it them and the soup!

  17. Hi, MeliBB! I’m sorry the link isn’t working. I’m writing a new post for some cheddar garlic biscuits. Once I have that up I’ll link from this post.