Monday, November 3, 2014

Vegan Butternut Squash Apple Soup!

This tasty soup appeared in the fall 2014 issue of Go Gluten Free Magazine and makes an awesome opener to a holiday meal. The apple gives a beautiful tart note to the sweet butternut squash. I topped each bowl with a dollop of plain coconut yogurt and a sprig of fresh thyme. So delicious!

Vegan Butternut Squash Apple Soup:
  • 6 cups Butternut Squash, peeled, seeded and chopped into 2 inch cubes (one medium sized squash)
  • 5 cups vegan, gluten free vegetable broth
  • 1 organic Fuji apple, peeled, seeded and cubed
  • 1 small onion, chopped
  • 2 cloves garlic, peeled and chopped
  • 2 TBSP olive oil
  • 1 bay leaf
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp powdered thyme
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • Plain coconut yogurt and fresh thyme for garnish (optional)
  1. Saute onion, garlic and bay leaf in a large soup pot in olive oil for 2-3 minutes until fragrant.
  2. Add squash, apple and 4 cups of the broth and bring to a boil. Simmer for 15 minutes or until squash is fork tender. Remove bay leaf.
  3. Let mixture cool for 5-10 minutes and puree in food processor until velvety smooth. You may need to add remaining broth to reach desired consistency.
  4. Add puree back to soup pot and add salt, pepper and spices and heat gently until hot. Garnish with a dollop of yogurt and thyme sprig if desired.

Serves 4-6

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