Vegan
Butternut Squash Soup Recipe
Ingredients
:
1
large butternut squash (4 to 4-1/2 pounds)
1
medium onion, chopped
1
medium tart apple, peeled and coarsely chopped
1
tablespoon olive oil
6
garlic cloves, minced
4
teaspoons minced fresh thyme or 2 teaspoons dried thyme
1/2
teaspoon dried marjoram
1/4
teaspoon salt
1/4
teaspoon pepper
8
cups vegetable broth
1
teaspoon cider vinegar
Fresh
thyme leaves and cracked black pepper, optional
How
To Make Vegan Butternut Squash Soup :
Preheat
oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash, cut
side down, in a greased 15x10x1-in. baking pan. Bake, uncovered, until tender,
45-60 minutes. Cool slightly. Scoop out flesh; set aside.
In
a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1
minute longer. Stir in seasonings; cook until fragrant, about 10 seconds. Add
broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20
minutes to allow flavors to blend. Cool slightly. In a blender, cover and
process soup in batches until smooth.
Return
pureed mixture to pan; cook and stir until heated through. If desired, serve
with additional thyme and black pepper.
Nutrition
Facts :
1-1/2
cups: 148 calories, 2g fat (0 saturated fat), 0 cholesterol, 750mg sodium, 33g
carbohydrate (10g sugars, 8g fiber), 3g protein.
