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Creamy Butternut Squash and Apple Soup

The flavors of autumn in a creamy, satisfying soup.

Time

1 hour

Serving size

6

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

preparation

  1. Heat a 5-quart soup pot over medium-low heat; add olive oil and heat for 1 minute.
  2. Add onions and garlic and cook until softened, about 5 minutes.
  3. Add apple, squash, thyme, bay leaf, nutmeg and enough water to cover ingredients. Turn heat to medium-high and cook for 15-18 minutes, stirring occasionally, until squash is tender.
  4. Stir in Silk and heat through.
  5. Remove from heat, remove thyme stems and bay leaf and allow mixture to cool for 5 minutes.
  6. In two to three separate batches, puree soup in a blender or food processor until smooth and creamy.
  7. Return to saucepan and reheat.
  8. Add nutmeg and lemon juice and season to taste with salt and pepper.
  9. Serve in warm bowls garnished with toasted sliced almonds.

Ingredients

  • 2 Tbsp olive oil

  • 1 small yellow onion, peeled and chopped

  • 1 clove garlic, chopped

  • 1 Granny Smith apple, peeled, cored and chopped

  • 1 large butternut squash (about 2.5 lbs) peeled, seeded and chopped into 1-inch pieces

  • 2 stems fresh thyme or 1/2 tsp dried thyme

  • 1 bay leaf

  • 1/4 tsp nutmeg

  • 3-4 cups water

  • 2 CUPS SILK ORIGINAL SOYMILK, ALMONDMILK, COCONUTMILK, OR OAT YEAH OATMILK

  • 1 tsp salt

  • 1/2 tsp fresh ground pepper

  • 1 tsp fresh lemon juice

  • 4 Tbsp toasted sliced almonds for garnish