I found this recipe in a co-op newsletter and changed just a couple of things to make it vegan. It’s perfect for a cool autumn Saturday or Sunday evening. It warms the body and the soul!
** For a slightly different flavor, you can substitute pumpkin for the butternut squash. In the photos below, I am using fresh, cooked pumpkin.
1 large yellow onion, chopped
2 cloves garlic, diced
1 tablespoon fresh ginger, minced (1 teaspoon of powdered ginger will work if you can’t find fresh ginger)
2 tablespoon olive oil
1 butternut squash (1.5 – 2 lbs.), peeled and cubed, about 2 1/2 to 3 cups (use the same amount if using pumpkin)
1 large tart apple, peeled, seeded and cubed (I use Granny Smith)
1/2 tsp dried sage (2 tablespoons of chopped fresh sage works as a substitute for the ground sage)
4 cups vegetable stock
1/2 cup plant-based milk (I use almond or oat milk)
salt and pepper to taste
1. In a large stockpot, sauté the onion, garlic, and ginger in the olive oil until soft.
2. Add the squash, apple, sage, and vegetable stock and bring to a boil.
3. Reduce heat and simmer for about 30 minutes until the squash is very soft. In this example, I am using already cooked pumpkin. If you do the same, your simmer time will be shorter, as you’ll only need to cook the soup until the apple is soft.
4. Remove from heat and puree the soup in a blender or food processor. Tip: Double check to make sure the lid on your food processor or blender is securely attached, especially if you are using a blender that does not have a lid-locking feature. I learned this lesson the hard way once.
Stir in the plant-based milk. Season with salt and pepper.
Enjoy! This soup is especially comforting with warm, crusty bread.