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- 2 pounds butternut or other seasonal squash, seeds removed, cubed and peeled if needed.
- 1/ 4 cup olive oil
- 1/ 2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 2 apples, core removed and rough chopped
- 3 teaspoons Simply Organic Ground Ginger
- 1/ 2 teaspoon Simply Organic Ground Cinnamon
- 1/ 4 teaspoon Simply Organic Five Spice Powder
- 1/ 4 teaspoon (scant) Simply Organic Ground Nutmeg
- 1 32-ounce containers vegetable stock, or homemade
- Kosher salt and freshly ground black pepper, to taste
Preheat the oven to 425˚F and line two rimmed baking sheets with parchment. In a large bowl, toss the squash with 2 tablespoons of olive oil and a pinch of salt and pepper. Divide among the two prepared baking sheets and roast for about 30 minutes, or until the edges begin to caramelize.
Combine the apple cider vinegar, sugar and a pinch of salt in a small saucepan and simmer until reduced by half. Set aside.
While squash is roasting, heat a heavy bottomed 6 quart pot over medium heat. Add olive oil and onion and sauté over medium low until onion softens, about 5-8 minutes. Season with salt and pepper. Add spices and stir to coat. Add carrot and celery, raise heat to medium and sauté until soft (about 5 minutes), then add apple and cook until fragrant and slightly tender (about 3 minutes more).
Add roasted squash to pot, stirring to combine, then cover with vegetable stock. Bring to a simmer and cook for about 10 minutes. Let cool slightly.
Working in batches, purée mixture in a high speed blender until creamy and smooth*.Return soup to pot and bring to a simmer. Add apple cider vinegar reduction, stir to combine. Season to taste with salt and pepper.
*NOTE: Take care when blending hot liquids as they can expand and overflow.
A Note From Jill: I do not cook with garlic. Please feel free to add peeled cloves to the roasting pan with the squash or sauté chopped garlic with the mirepoix if desired.