Creamy Vegan Butternut Squash Soup

butternut squash

Sorry for the lack of posts lately. I have been so busy between the Tunnels to Tower Run to having multiple weddings each weekend. I have been driving from MA to NY each weekend! Thankfully things are starting to quiet down.

While I was home (my NY home) this Monday, I really wanted to make soup. Since I have been feeling under the weather, all I have wanted to eat has been soup. I couldn’t convince my mom to make her homemade chicken noodle soup (I’ll work on it for next time) so I made a creamy vegan butternut squash soup.

What you need: 

2 medium size butternut squash

2 tablespoons vegan butter

1 large onion chopped

2 Granny Smith apples peeled and diced

10 fresh sage leaves chopped

3 cups vegetable stock

1 cup water

Salt and pepper to taste (I used about 2 teaspoons of salt and pepper)

1/2 coconut creamer (plain)

What to do: 

Cut the butternut squash in half and scoop out the insides. On a baking sheet, place butternut squash face side up and brush on half of the melted vegan butter. Sprinkle with salt and pepper.

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Cook for 60 minutes at 425. The squash should be soft when done. Let it cool.

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While it is cooling, in a large saucepan, add the apples and onions to the rest of the vegan butter with the sage.

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Cook for about 10 minutes on medium heat until the apples and onions are soft.

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Scoop out the squash and add it to the saucepan. Mix in the water, veggie stock, and salt and pepper. Cook for 20 minutes.

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Add the coconut creamer and mix. In a blender in small batches, pour the soup in and blend. I personally like a very smooth soup but if you like it chunkier, don’t blend as long.

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When it is all blended, you can add more coconut creamer if you want a creamer soup. I also taste the soup to see if it needs more salt and pepper.

butternut squash

I hope everyone is enjoying this beautiful fall weather! Here are some beautiful pictures of the trees while I was in NY.

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