Description
A creamy, sweet and savory, totally vegan apple and butternut squash soup.
Ingredients
Scale
- 1 large butternut squash
- 2 tbsp extra virgin olive oil
- 1 large onion (diced)
- 3 medium size organic apples (gala or honey crisp work best, unpeeled, cut and cored)
- 5 cups vegetable broth
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground black pepper
- 1 tbsp agave (maple syrup or raw honey (for non-vegan option))
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper or aluminum foil
- Place the butternut squash, whole, on the lined baking sheet and bake for 1 hour and 20 minutes. Remove it from the oven and set aside, until it’s cool enough to handle
- Cut it in half length wise. Scoop out the seeds, turn it skin side up and remove the skin with your hands. Place the flesh in a bowl and set aside
- Heat the olive oil in a large soup pot. Add the diced onion and cook over medium heat for 5-6 minutes. Add butternut squash and mash it with the back of a large wooden spoon
- Add the apples, broth, salt, cinnamon, pumpkin pie spice and pepper. Bring to a boil, reduce the heat and simmer, covered, for 45 minutes
- Let the soup cool completely and blend until smooth and creamy
- Pour the blended soup back in the pot, add agave and cook on low for another 15-20 minutes
- Adjust seasoning if necessary
- Category: Main
- Cuisine: Vegan