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b u t t e r n u t s q u a s h & a p p l e s o u p
This warming vegan soup is comforting, harvest fresh, and easy to
prepare. Full of nourishing seasonal and local ingredients, roasted to bring out the
natural flavors in the soup, satisfying to your belly and your soul. Prep time:
10 minutes/Cook time: 55 minutes/Total time: 1 hour and 5 minutes
Ingredients:
• 3 Tbsp olive oil
• 2 lbs peeled and cubed butternut squash
• 1 large yellow onion, diced
• 1 large apple, cored, peeled and diced
(I love honeycrisp)
• 2 1/2 cups vegetable broth
• 5 large sage leaves
• 2 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• salt & pepper, to taste
Recipe: Preheat oven to 400°F. Heat cast iron pot (something oven safe) with
olive oil. Add butternut squash, onion, and apple and place in oven. Bake for 45
minutes, stirring every 15 minutes. Remove from oven and transfer to stove top.
Add broth, sage leaves, cumin, cinnamon, smoked paprika and cayenne pepper.
Stir to combine and bring to a low boil. Cook for 10 minutes to combine flavors.
Puree until smooth with an immersion blender (or by transferring soup to a blender
and blending until smooth). Season with salt and pepper to taste and serve hot!
This recipe was created by Nourish to Heal, a sister brand to The Clean Plate Kitchen. Owner and dietitian, Nicole Piazza, MS, RD,
has more recipes and wellness advice available on social media @nourishtoheal and available to taste at The Clean Plate Kitchen.
"Forever on Thanksgiving Day, the heart will find the pathway home." ~ Wilbur D. Nesbit
