Fall soups are the best on a crisp autumn day, like today. Comforting, fragrant, and soul warming. This soup is sweet and nutty and it’s extremely high in vitamin A, and fairly high in vitamin C too. Aside from it being good for you, it’s tasty. If fall had a taste, I think it would taste something like this.
1 large butternut squash (about 4lbs worth)
2 1/2 cups vegetable broth (no salt)
2 1/2 tsp fresh or dried sage
1 tsp fresh thyme
2 tsp Earth Balance (or other butter alternative)
1/3 cup unsweetened cashew milk (or other non-dairy milk)
1 medium honeycrisp apple (or other apple of choice) peeled, cored and chopped
1 medium white or yellow cooking onion, chopped
sea salt and black pepper (to taste)
- Cut the butternut squash into halves. Gut with a spoon. Pre-heat oven to 375-400° f. When the oven has heated, place the squash on a baking tray and bake for 45 minutes or until flesh is soft.
- Meanwhile, add the onion, apple, butter alternative, sea salt, black pepper, sage and thyme into a medium sized soup pot. Sauté for 5-7 minutes (or until soft) on medium heat. When ready, add the mixture to a single serve blender and purée until you achieve a smooth consistency.
- When the squash has finished cooking, peel the skin off and chop the flesh into smaller pieces. Add into a single serve blender cup and pureé until smooth.
- Add the squash, apple + sage purée into the soup pot that was used to sauté the apple + sage mix. Now add in the vegetable stock along with cashew milk (or other non-dairy milk alternative). Stir well to combine.
- Season with sea salt + black pepper.
- Garnish with dry roasted pepitas and drizzle extra virgin olive oil. Serve with some crusty bread for dipping purposes.