A fan favourite. The mark of Fall. Our butternut squash soup is vegan, gluten-free, and full of autumn flavours. It freezes beautifully, if you’re a big batcher, and pairs beautifully with crusty bread, or on its own with a hit of maple on top. My personal favourite way to enjoy this soup is with a gourmet grilled cheese dipped into it. Enjoy this quick, simple, and satisfying recipe!
Ingredients:
3 | butternut squash, roasted |
3 | granny smith apples, cored |
1.5lb | cooking onion |
50g | salt |
50g | maple syrup |
50g | brown sugar |
1 1/4 tsp | cinnamon |
1 1/4 tsp | white pepper |
1/4 tsp | all spice |
2 pieces | clove |
pinch | nutmeg |
Directions |
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1. Pretheat oven to 350.
2. Cut squash in half, remove seeds, and bake for approximately 1 hour- flesh side down. 3. While squash is roasting, chop the onion and apple and add to a large pot. 4. Add enough water to cover the onions and apples and bring to a simmer. 5. When the squash is done, let cool slightly, scoop out squash and add to pot. 6. Add enough water to cover the squash by about 2 inches. 7. Add the brown sugar, salt, maple syrup, and all the spices to the pot, and bring to a simmer. 8. Simmer for 45 minutes to 1 hour. 9. In a high speed blender, puree the soup to a velvety consistency. Use caution when blending hot soup! 10. Serve with a swirl of maple syrup on top. |