Vegan Butternut Squash Soup

Fall is definitely the beginning of the soup and stew season. And butternut squash soup is always top of the list at my house. The reason I love butternut squash soup is that it's the easiest soup to make. It's really just throwing a few things in the pot, putting a lid on it and then blending it at the end. And it's always delicious. You really can't go wrong with it. You can dress it up for dinner parties or enjoy it in your pjs.

Vegan Butternut Squash Soup 

Fridge:

2-2 1/2 lbs butternut squash, peeled and cut into 1-2 inch cubes

Counter:

Approx 4 1/2 cups of water (enough to cover the vegetables 3/4 of the way up)

2/3 cup apples, peeled and cubed 

2/3 cup yellow onions, small dice 

Pantry:

1/4 tsp ground cinnamon

Pinch of nutmeg

1 1/4 tsp salt

Few cracks of black pepper

Optional topping:

Pomegranate seeds 

Sunflower seeds

Tools:

Medium pot with lid

Blender or food processor 

Cutting board

Chopping knife

Measuring cups/spoons 

Throw all the ingredients in the pot and cover 3/4 of the way up with water. I used about 4 1/2-3/4 cups in my pot. Cover with the lid and place over medium to low heat. The vegetables/fruit will simmer and steam at the same time. 

Simmer for 25-30 minutes until butternut squash is soft and beginning to fall apart. 

Ladle the entire pot into a blender (I had to do mine in two batches) and pulse until desired consistency is reached. I prefer mine completely smooth and then I add texture with the pomegranate seeds and sunflower seeds. 

At this point you can add 1/2 cup of light cream if you want a creamier soup but I wanted to keep this version vegan. Now how simple is that soup?!? Xo

Everything in the pot!