Winter Squash Soup

Butternut and acorn squashes are in season during the fall, and in perfect timing for delicious and hearty soups. With plenty of natural buttery flavors and creaminess, you'll want to make this all throughout winter.

This is one of those soups that tastes even better a few days later! 

My squashes roasted in the oven at 425 degrees Fahrenheit for an hour - it makes them soft and easy to blend with an emulsion blender.

Yields 8 servings. 

Vegan.

Ingredients:

• 1 medium butternut squash, roasted
• 1 medium acorn squash, roasted
• 4 cups vegetable stock
• 4 cloves garlic, peeled and chopped*
• 1 carrot, peeled and chopped
• 1 red apple, cored and diced
• 1.5 white onion, peeled and chopped
• 2 tbsp white vinegar or apple cider vinegar
• 1 tbsp veggie bouillon
• 1 tbsp salt
• 1 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/2 cup coconut cream

*I recommend roasted garlic cloves for this! They spread easily and give a richer flavor - no chopping required.

Extra toppings, not required: 

• roasted squash seeds
• crumbled feta
• fresh thyme
• fresh rosemary
• toasted sesame seeds

Roast your squashes at 425 degrees Fahrenheit face up and coated in olive oil, salt, and pepper for an hour, or until fork tender. 

In a large soup pot on medium heat, drizzle a bit of olive oil and saute the garlic cloves and onions for about five minutes; adding a splash of water if needed to deglaze the pot. 

Add vegetable stock, carrot, apple, and roasted squashes to the pot, and let come to a simmer. Let cook for 15 minutes, or until apple chunks are soft. 

Add white vinegar, veggie bouillon, salt, black pepper, and cayenne. 

With a hand blender, blend on low speed until there are hardly any chunks left (or leave it more chunky if you prefer — who am I to get in the way?) 

If you don't have an emulsion blender, transfer the soup mixture to a blender and blend until most of the chunks are gone. Then, transfer back into the pot, mix around, and repeat until the soup is blended to your liking.

Pour coconut cream into the pot with now-blended soup and mix until well incorporated. Save a little for drizzling while serving if you'd like.

This dish pairs incredibly well with my Whole Wheat Chia Oat Bread. Follow me for more on my Instagram, @thegrubbowl.