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Butternut Squash Soup with Apples (Vegan) Recipe

Nancy Johnson Horn, The Mama Maven Blog
This creamy vegan soup contains no cream!
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Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Vegetarian/Vegan
Servings 2 -3

Ingredients
  

  • 1 Butternut Squash
  • 1 Apple
  • 2 Tablespoons Earth Balance or any buttery spread you prefer
  • 3/4 Unsweetened Vanilla Almond Milk if you use regular milk, use 1/2 a cup of milk and then a little more milk if you need.
  • Cinnamon or nutmeg to taste

Instructions
 

  • Preheat oven to 400 degrees.
  • Half a butternut squash, scoop out the seeds, and place a tablespoon of buttery spread in each scooped out area. You can add cinnamon or nutmeg to taste.
  • Roast the squash for around an hour.
  • Let the squash cool and then separated the flesh of the roasted squash from the skin. You can do this with a knife or just pull the skin off.
  • Cut up an apple (I used an organic red delicious apple).
  • Place the squash and apple in your vitamix, add the almond milk.
  • Start blending on low, variable 1 and gradually turn up the dial. The soup will heat up just from doing this!