Friday, November 2, 2018

Butternut Squash Soup

Fall, glorious fall.  The Farmer’s Market had such beautiful Butternut Squash on display that I just had to make a double batch of this delicious, creamy and spicy squash soup. 

Butternut Squash Soup
Adapted recipe

3            cups butternut squash, peeled, seeded and diced
1/2         cup onion, diced
1            cup Granny Smith apple, peeled, cored and diced
1            tablespoon olive oil
4            cups vegetable stock
2            tablespoons Agave
1/4         cup vegan milk
1            pinch – or more – cayenne pepper
1            pinch – or more – nutmeg
1            pinch – or more – cinnamon
              salt and pepper, to taste

In a medium saucepan, sweat onions for 10 minutes with olive oil. 

Add squash, apples, spices and stock.

Reduce heat and simmer 20-25 minutes.

Puree in food processor or blender.  Adjust seasoning to taste.  Stir in vegan milk, if desired.

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