Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 7 servings | Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour
It’s soup season!!! Well, I personally think soup season is all year long, even when it’s 80° here in San Diego. This creamy vegan apple and butternut squash soup will get you excited for chilly weather, falling leaves, and pumpkin everything.
2 large butternut squash
3 large apples
2 large carrots
2-3 cups vegetable broth
1 tsp freshly grated ginger
1 tsp turmeric
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp black pepper
1/4 tsp salt
2 tbsp extra virgin olive oil
Pumpkin seeds for topping (optional)
Dice and peel the butternut squash, apples, and carrots.
Add them to a large stock pot, along with 2 cups of the vegetable broth.
Bring them to a boil. Then reduce the heat to low and simmer, covered, until the squash and apples are tender (this should take about 20-30 min).
Blend the vegetables with an immersion blender, or in batches in your food processor or regular blender. Return the soup to the pot after blending.
Stir in your spices and olive oil to the soup. ○ You may add a little more of the vegetable broth until you reach your desired consistency. Make sure to not add too much since you want to keep the soup creamy and thick. If it turns out too watery, try adding a small sprinkle of cornstarch at a time to thicken it up.
Simmer on low until the soup is very fragrant from the spices (about 5 minutes).
Dish into a bowl and top with pumpkin seeds if desired.
Tips and Tricks:
Freeze this soup in individualized containers so you have a quick and easy meal in the future. Reheat it in the microwave for 3-4 minutes, or in a sauce pot on the stove. Will last in the freezer for up to 3 months.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 2 cups (makes about 7 servings)
Total Fat: 4g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.