Roasted Butternut Squash Soup


I love to make a big pot of soup and a big salad of some sort over the weekend and then have lunches and snacks during the week.  I’ve made several soups over my past vegan years and my husband informed me that this one is his favorite.


1 butternut squash
1-2 large onions
1 head of garlic
3 cups vegetable broth
1 apple
2 teaspoons thyme
2 Tablespoons nutritional yeast
1/4 cup raw cashews
dash of cayenne pepper
dash of sea salt
fresh ground black pepper
pumpkin seeds for garnish
cinnamon for garnish


Cut the squash in half.  Cut the onions in half and remove the skins.  Place on a baking sheet.


Wrap the garlic in aluminum foil and also place on baking sheet.  Roast at 375 degrees for about 1 hour to 1 1/2 hours until lightly browned and soft.  Let cool.

Scoop out the seeds and discard.  Scoop the squash flesh into your Vitamix or high-speed blender.  Add the onions.  Cut off the top quarter of the garlic and squeeze the roasted cloves into the blender.  Add the broth, peeled and cored apple, cashews, and spices (except cinnamon).  Blend until creamy.

Pour into bowls and top with pumpkin seeds and a sprinkle of cinnamon.

Note:  If you do not have a Vitamix which also heats the soup, you may want to pour it into a small pan and heat it before serving.


Choosing healthy living over dying 🙂


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