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Prep time
10 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
Cozy, vegan soup perfect for fall. —nicolelupu
Ingredients
- Soup Ingredients
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1
butternut squash (cubed)
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1
yellow onion
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2
apples (I used honey crisp but any will do!)
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4-6
sage leaves
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4 cups
vegetable stock (low sodium)
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2 tablespoons
olive oil
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1 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
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2 teaspoons
salt
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1 teaspoon
pepper
- Sourdough Crouton Ingredients
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3-4
slices of sourdough bread (I always use whole wheat sourdough)
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1-2 tablespoons
olive oil
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1/2 teaspoon
salt
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1/2 teaspoon
pepper
Directions
- Soup Ingredients
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Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
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Cube your butternut squash into 1 inch dice (approx), chop your onion and peel and chop your apple into thick slices.
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Add the squash, onion to a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, nutmeg, salt and pepper.
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Roast for 20 mins then remove the pan from the oven and add the sliced apples toss the squash, onions and apple then add the sage leaves to the pan and return to the oven for another 20 mins until all the vegetables are soft.
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Add all the vegetables, pan drippings and spices into your dutch oven or blender and add 4 cups of vegetable stock. Using either the blender or an immersion blender puree the soup until very smooth.
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If you used a blender pour the soup into a dutch oven or soup pot and heat until warm, adjust salt and pepper to taste. Top with sourdough croutons and enjoy!
- Sourdough Crouton Ingredients
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Cube 3-4 slices of whole wheat sourdough bread and drizzle with olive oil and salt and pepper. Add to the sheet pan with a new piece of parchment and roast for 15- 20 mins until crisp and toasty turning once during cooking
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