I’m fairly confident that my soup consumption is inversely proportional to the temperature it is outside. Meaning that now that we’re FINALLY starting to get some colder weather, the amount of soup I’ve been eating is ridiculous. Last week was vegan chili. The week before was black bean soup. This week after tragically realizing that Panera’s Autumn Squash soup is not vegan (forever will be mourning over that one), I decided to create my own.
It’s a good thing that this recipe makes a nice big batch because I’ll be freezing it and keeping it for weeks! Or at least that’s what I tell myself, when in reality it’ll be gone within a week. This soup was SO much easier to make that I expected and hardly took any time at all, compared to how many meals I’ll get out of it. It has a bit of a sweet flavor from the apple and butternut squash, but still a warm, savory feel that makes it a perfect fall and winter meal.
Plus, butternut squash is packed with Vitamin A (even more than pumpkin!), the B vitamins, and the seeds have a high amount of fiber and protein. They also contain the amino acid tryptophan, which is known to be the brain’s feel-good chemical. No wonder this soup is the ultimate fall comfort food!
- 1 butternut squash
- ½ large white onion
- 1 large apple, diced
- 2T coconut oil
- 3 cups vegetable broth
- 1 cup Silk unsweetened soy milk
- 1t salt
- 1t cinnamon
- 1t sage
- Preheat oven to 375F.
- Slice the butternut squash in half and roast for about 50 minutes.
- While the squash is roasting, sauté the diced onions and apple with the coconut oil.
- Add in vegetable broth and unsweetened almond milk.
- Scoop out the flesh of the butternut squash and add into the soup. Let simmer for approximately 20 minutes.
- In batches, transfer the soup to a blender and puree until smooth. Add pureed soup back into pot and add in spices. Let simmer for another 5-10 minutes before serving.