Roasted squash, apples, ginger and a hearty vegan broth round out this creamy soup.
Keyword soup, vegan
Author Kellie Flanagan
Ingredients
13.5 lbbutternut squash, quartered and roastedorganic
2mediumapples, peeled and cored, slicedorganic
2mediumyellow onionsorganic
2tbspminced gingerorganic
4tbspolive oil, dividedextra virgin
1/2tspcinnamonscant
1/2tspground clovesscant
1tspsalt plus more for seasoningscant
1/2tspblack pepper plus more for seasoningscant, fresh ground
6-8cupsbrothMagic Mineral, veggie or chicken
2/3cupcoconut milk, whisked to blendorganic
fresh basil, chives or other herb for garnish
splashbalsamic or apple cider vinegar
Instructions
Set the oven to 425 degrees.
With a sharp knife, cut both ends off the squash and quarter it. Drizzle half the olive oil (2 tbsp) on the squash, season with salt and pepper, roast cut-side down for 55 minutes or until nice and soft and caramelized on the bottom. When it's done, remove from the oven and let cool until you can hold it in your hand.
Meanwhile, in a big pan over medium heat, cook the onions in olive oil until caramelized. 12-14 minutes, add s&p to layer the flavor. Scoop the cooled squash away from the skin and add to the pan along with apple. Cook 8 - 10 minutes.
Stir in the ginger, cinnamon, clove, salt and pepper, stir. Add the broth to cover and bring to a boil. If your broth doesn't cover, add water. Once it boils, reduce the heat and stir in the coconut milk.
Using an immersion blender, pulse and blend until the cooling soup is very creamy (or carefully transfer to a blender and puree in batches). Top each serving with snipped herbs.