Butternut Squash Apple Soup
Print recipe
| Serves | 4-6 |
| Prep time | 20 minutes |
| Cook time | 1 hour |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725 1 hour, 20 minutes |
| Dietary | Vegan |
| Meal type | Main Dish, Soup |
Sweet vegan butternut and apple soup with a hearty kick of spice.
Ingredients
- 1 tablespoon olive oil
- 1 onion (chopped)
- 1 Large butternut squash (seeded and chopped)
- 3 Large apples (cored, peeled and chopped)
- 1 teaspoon sea salt
- 1 + 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper
- 1 pinch cinnamon
- 1 pinch ground nutmeg
- 2 cups vegetable broth
- 2 cups water
- 1/3 cup soy creamer
Directions
| Step 1 | |
| Heat the olive oil over medium heat in a large pot, then add onions and saute until transparent (about five minutes). | |
| Step 2 | |
| Add the chopped squash and saute for another fifteen minutes. | |
| Step 3 | |
| Add the chopped apples, spices, vegetable broth and water, bring to a boil and reduce to a simmer for about 40 minutes, or until the vegetables are tender. | |
| Step 4 | |
| Using an immersion blender, blend the soup until smooth. | |
| Step 5 | |
| Stir in the soy creamer and add cracked black pepper to taste. | |
