Apple Butternut Squash Soup Recipe [Vegan]

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Mother Nature fooled me. I thought spring was coming, but as I sit in my low lit, warm, cozy office a gentle snow fall is happening outside. By the time you read this, it very well may no longer be snowing but it’ll still be a good time for a delicious, flavor filled healthy bowl of soup.When I pulled my daughter out of her car seat for pre-school this morning, she carefully stuck out her tongue to catch the snowflakes floating by. With her eyes clenched closed and her tongue still out she said, “Look Mom! The snow likes me.” Those are the moments as a parent I live for… when your heart melts to a puddle on the floor no matter what the temperature outside.

Of all the recipes I have created lately this soup is one of my top favorites! It wasn’t pre-planned. Inspiration simply whispered to me as I perused my cupboards looking for something to make for dinner. The flavor of the roasted apples, onion, garlic and squash is divine.

The white pepper gives the soup a wonderful but not overly powerful kick I really enjoy. Did you know white pepper is one of my new favorite spices? I highly encourage you to give it a try. I’ve been adding to everything, including salads, yum!

I hope this flavorful soup warms you heart, body and soul, and nourishes you from the inside out with its delicious gifts from nature.

Apple Butternut Squash Soup

Ingredients

  • 32oz (2lbs) butternut squash, peeled & cubed
  • 1 large sweet onion, peeled & cut into 8 wedges
  • ]1 head garlic, peeled whole cloves
  • 2 pink lady apples (or your favorite kind), peeled & cubed
  • 2 Tbsp. extra virgin olive oil
  • ¼ + ½ tsp. white pepper
  • ¼ + 1 tsp. salt
  • 32oz (1 QT or 946mL) low sodium vegetable broth

 

Directions

Preheat oven to 400F.

Line 2 large baking sheets with foil to prevent sticking, if desired.

Spread butternut squash, onions, garlic and apples evenly onto 2 baking sheets.

Toss first pan in 1 Tbsp. extra virgin olive oil, 1/8 salt and 1/8 tsp. white pepper. Repeat for the second baking sheet.

Roast vegetables for 35 – 40 minutes.

In a food processor, puree roasted veggies.

Add butternut squash puree to a large soup pot. Stir in low sodium vegetable broth, 1 tsp. salt, and ½ tsp. white pepper.

Heat to desired temperature, or when soup begins to bubble.

 

*To Print, Email, or Text Recipe click here.

 

With love, gratitude, and delicious spoonfuls,
Wendy Irene

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