One of my favorite things about fall is the reintroduction of soups back into the repertoire. And what better soup to start the season off with than a butternut squash soup.
This soup is sort of an old favorite. It was one of the first soups that I made post-diagnosis of food intolerances.
I always like to serve it with some sort of carb. This time we tried the baking powder biscuits courtesy of Fran Costigan and her book More Great Good Dairy-Free Desserts Naturally. Page 110-111, in case you are wondering.
10 minPrep Time
40 minCook Time
50 minTotal Time
- 2 tbs Earth Balance or olive oil
- 1 red onion, chopped
- 1/2 tsp ground nutmeg
- 4 1/4 lbs butternut squash (1 medium-large squash), peeled and cubed
- 4 1/4 cups vegetable broth
- 1 apple, peeled, cored and chopped (used a honeycrisp apple this go around)
- 1/2 cup apple cider
- sea salt
- ground pepper
- Melt Earth Balance in a large pot over medium-high heat. Add onion and nutmeg and saute until onions brown, about 5 minutes.
- Add squash, vegetable broth, apple and cider. Bring to boil, reduce heat and simmer uncovered until squash and apples are tender, about 30 minutes.
- Puree soup in blender until smooth.
- Return soup to pot and season to taste with kosher salt and pepper.
- Bring soup to simmer and then serve hot!
Nightshade Free, Dairy Free, Gluten Free, Wheat Free, Egg Free, Corn Free, Soy Free.