Seems like every restaurant has a version of butternut squash soup these days, but most are heavy bisques with lots of cream – which is not a bad thing, per se, but sometimes it’s nice to have something a little lighter. This version is vegan and gets its flavor from the addition of Granny Smith apples and a kick of heat from red pepper flakes. Top with a little cilantro or a few roasted pumpkin seeds – or both!

Ingredients

• 1 1/2 pounds of butternut squash cubes
• 1/2 large or 1 small yellow onion, roughly chopped
• 1 Granny Smith apple, peeled, cored, and roughly chopped
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp nutmeg
• a pinch of red pepper flakes to taste
• 1/2 tsp Kosher salt
• a dash of freshly ground pepper
• 1 1/2 T Extra Virgin Olive Oil
• 3 – 3 1/2 cups of vegetable stock
• Fresh cilantro, chopped (optional)
• Roasted pumpkin seeds for garnish (optional)

Instructions

Heat oven to 425 degrees. Prepare a rimmed baking sheet with non-stick foil or spray with cooking spray.

Spread squash cubes, onion, and apple across baking sheet. Sprinkle with the spices and olive oil and stir to combine.

Roast vegetables in oven for about 25 minutes, stirring halfway through. Vegetables should be soft and the squash should be lightly browned on the edges.

Carefully spoon hot mixture into blender. Add three cups of vegetable stock and puree until smooth. Add a little more stock if needed.

Garnish with a little bit of fresh cilantro and/or pumpkin seeds, if desired.

Looking for more fall soup ideas? Try Vegan White Bean Chili!

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