Creamy Butternut Squash and Apple Soup (Vegan, GF)
Ingredients:
- 5 cups butternut squash, peeled and cubed (after roasting)
- 4 cups unsweetened almond milk
- 3 cups organic low-sodium vegetable stock
- 1 large organic apple, about 1 cup (I used Fuji)
- ½ cup organic carrot, chopped
- 1 medium onion, chopped (1/2 cup)
- 1 organic celery rib
- 2 large garlic cloves
- 1 tablespoon organic coconut oil
- 2 teaspoons of ground cinnamon
- 1 teaspoon sea salt (to taste)
- ½ teaspoon ground black pepper
- 1 tablespoon chopped sage
Directions:
- Preheat oven to 450 degrees. Line a baking sheet with tinfoil and toss peeled and cubed squash and apple with 1 tablespoon coconut oil. Sprinkle with sea salt and pepper. Roast for 30 minutes until the squash and apple are soft.
- Heat a 1 tablespoon of olive oil in a large thick-bottomed pot over medium-high heat. Add the onions and saute for a minute before adding the garlic and sage. Saute for 30 seconds and add the carrot and celery. Season with salt, pepper and cinnamon.
- Cook for about 5 minutes and lower the heat if the vegetables begin to brown.
- Add the stock and simmer until the carrots are soft about 10 minutes.
- Add the roasted apple and squash and puree in a Vitamix or using an immersion blender.
- Enjoy with crusty whole grain bread and a dollop of Greek or coconut/soy yogurt (if vegan).