Roasted Butternut Squash & Apple Soup (vegan, gluten-free, diary-free)
I love getting inspiration from yummy meals I’ve eaten out at restaurants. It’s fun to try to dissect the ingredients used in the dish so I can recreate it at home. At a girls’ dinner out recently, I had an incredibly cozy, creamy, vegan butternut squash soup. I knew I had to make it again at home. I kept this recipe super simple, only using a handful of ingredients. I decided to roast the butternut squash, apple and carrots to bring out another level of flavor. This recipe is also friendly to gluten-free, dairy-free, vegan and paleo lifestyles which is always a win in my book.
Roasted Butternut Squash and Apple Soup
Total Time: 35 minutes
1 small butternut squash
1 large honey crisp apple
2 medium carrots
2 gloves garlic
About 2 cups unsweetened non-dairy milk (I used almond milk)
*for creamier, richer soup, substitute canned coconut milk
Pumpkin seeds, toasted (optional, for topping)
Salt + pepper
1. Pre-heat the oven to 375.
2. While the oven is heating, prep your ingredients. Peel the butternut squash, scoop out the seeds and cut into bit sized pieces. Peel and core the apple and cut into similar pieces. Peel the carrots and cut into ½ inch chunks.
3. Line a baking sheet with parchment paper. Add veggies to baking sheet and toss with salt + pepper. Roast for about 20 minute, until the veggies are tender.
4. While the veggies are roasting start the remaining ingredients for the soup. Dice the onion and mince the garlic. In a medium pot, sauté the onion for5-6 minutes until translucent. Add the garlic and stir for one more minute. Turn off the heat.
5. Once the veggies are done roasting add them with the cooked onion and garlic to a high powered blender or food processor. Puree, adding the non-dairy milk until smooth and creamy.
6. Add back to the pot, and gently simmer on low for 10-15 minutes. Serve with optional (but recommended!) toasted pumpkin seeds.
Inspired by a meal I had at Beatrix in Chicago