Butternut Squash – Carrot Soup Recipe (Vegan)

butternut squash soup_edited-1

One butternut squash, sliced vertically, seeds removed (save to bake like pumpkin seeds)

Two or three large carrots, peeled, ends removed

Half an onion, diced or pureed, depending on preference

One box vegetable broth plus an equal amount of water

Four granny smith apples, peeled and cored

Salt and pepper to taste


Preheat oven to 425F.  On a cookie sheet, brush olive oil, salt and pepper on the inside surfaces of the squash, carrots and apples.  Roast for about an hour until very soft.  Allow to cool.  Scoop out squash from skin, which should be a thin layer.  Puree the carrot, apples and all but the skin of the squash.

Sautee onion on medium low heat in olive oil a dutch oven for about 5 minutes until colorless.  Add puree, broth and water.  Simmer for one hour.  Optional.  Make your own broth by cooking in a slow cooker, adding celery, water, salt and pepper.  Cook for 4 hours on high or 6 hours on low.


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