Fall in love with this creamy soup flavored with healthy autumn produce with not a hint of cream. Since Thanksgiving is in a couple days, we thought we’d dedicate one more recipe to the fall season. Butternut squash, apple, carrot, and sweet potatoes are the produce stars of this soup. Almond milk steps up to give our CREAMY BUTTERNUT SQUASH SOUP it’s creamy factor and fall herbs of sage, nutmeg, and cinnamon give the potatoes, butternut squash, carrots and apples it flavor profile for enjoyable spoonfuls to have as a starter to a meal or satisfying enough to serve as the main course. If you’re ready to celebrate the fall season with a bowl of velvety butternut squash soup that has a subtle hint of sweetness– we’ve got you covered. It’s also nice to serve in a carved out pumpkin. So, let’s get cooking!
CREAMY BUTTERNUT SQUASH SOUP:
- 4 cups butternut squash, medium sized dice
- 1 apple, diced
- 1 small onion Or 1/2 of a large onion
- 1 large carrot, sliced
- 1 sweet potato, diced
- water to make broth
- Better than bouillon vegetable base, to taste
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried sage
- pinch of ground nutmeg
- dash of cinnamon
- 1/2 teaspoon dried basil
- 1 Tablespoon dried parsley
- 1 Tablespoon (vegan) butter
- 1 1/2 cups unsweetened almond milk
- In a medium to large pot, add the butternut squash, apple, onion, carrot, and sweet potato.
- On medium high heat, fill the pot with enough water to cover the veggies and add some better than bouillon to taste.
- Add red pepper flakes, sage, nutmeg, cinnamon, and basil– let cook until veggies are tender.
- When the veggies are soft, mash with a potato masher. Remove from heat and let cool down almost completely.
- Pour into a blender, and puree until smooth. Pour back into the pan. Add butter, dried parsley flakes, and almond milk. Heat back through.