"Cozy, vegan soup perfect for fall!"
Vegan Butternut Squash Soup
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 45mins
Serves or Makes: 6
Recipe Card
ingredients
Butternut Squash Soup Ingredients
- 1 cubed butternut squash
- 1 yellow onion
- 2 apples (I used honey crisp but any will do!)
- 5 sage leaves
- 4 cups low sodium vegetable stock
- 2 tbsp olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoon salt
- 1 teaspoon pepper
Method
Soup Instructions
Step 1
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Step 2
Cube your butternut squash into 1 inch dice (approx.), chop your onion and peel and chop your apple into thick slices.
Step 3
Add the squash, onion to a sheet pan and drizzle with olive oil. Sprinkle with the cinnamon nutmeg, salt and pepper.
Step 4
Roast for 20 mins then remove the pan from the oven and add the sliced apples toss the squash, onions and apple then add the sage leaves to the pan and return to the oven for another 20 mins until all the vegetables are soft.
Step 5
Add all the vegetables, pan drippings and spices into your dutch oven or blender and add 4 cups of vegetable stock. Using either the blender or an immersion blender purree the soup until very smooth.
Step 6
If you used a blender, pour the soup into a dutch oven or soup pot and heat until warm, adjust salt and pepper to taste. Top with sourdough croutons and enjoy!
ingredients
Sourdough Crouton Ingredients
- 3 1/2 slices of sourdough bread (I always use WW sourdough)
- 2 tbsp olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Sourdough Croutons
Step 1
Cube 3-4 slices of whole wheat sourdough bread and drizzle with olive oil and salt and pepper. Add to the sheet pan with a new piece of parchment and roast for 15 -20 mins until crisp and toasty turning once during cooking.