Description
Creamy, sweet, and savory, this vegan soup is perfect for a chilly evening. Easy to make and packed with fall flavors.
Ingredients
Units
Scale
- 1 large butternut squash
- 2 tbsp extra virgin olive oil
- 1 large onion
- 3 medium organic apples
- 5 cups (1183 ml) 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
Instructions
- Preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or aluminum foil.
- Place the whole butternut squash on the prepared baking sheet and bake for 1 hour and 20 minutes.
- Remove from oven and set aside until cool enough to handle.
- Cut the butternut squash in half lengthwise, scoop out the seeds, and remove the skin.
- Place the butternut squash flesh in a bowl and set aside.
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion and cook for 5-6 minutes.
- Add butternut squash and mash with the back of a large wooden spoon.
- Add apples, broth, salt, cinnamon, pumpkin pie spice, and pepper.
- Bring to a boil, reduce heat, and simmer covered for 45 minutes.
- Let the soup cool completely and blend until smooth and creamy.
- Pour the blended soup back into the pot, add agave, and cook on low for 15-20 minutes.
- Adjust seasoning as needed.
Notes
- For a richer flavor, roast the apples alongside the butternut squash for the last 30 minutes of baking.
- To make this soup ahead, cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
- Maple syrup can be substituted for agave nectar for a slightly different sweetness profile.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 5
- Protein: 4