Vegan Apple Butternut Squash Soup

Begin by using a very sharp knife and carefully slicing the butternut squash in half longways.
Use a spoon to scrape out the seeds and "guts," and use a vegetable peeler to remove the outer skin of the squash.
Once peeled and de-seeded, use the knife to chop the squash into roughly 1-inch cubes. Set to the side.
Peel the papery skin off of the shallots and garlic. Roughly chop the shallots but leave the garlic cloves whole.
Slice the green apple in half and remove the core, seeds, and stem. Roughly chop ½ of the apple.
Pre-heat your oven to 400ºF.
Add the squash cubes to a baking sheet along with garlic cloves and shallot slices.
Drizzle ¼ cup of olive oil and toss to ensure all of the vegetables are coated.
Place the baking sheet in the oven and roast, uncovered, for 45 minutes until squash is fork-tender and lightly caramelized.
After the roasting is done, remove the baking sheet from the oven and allow to cool for about 5 minutes.
Add all of the ingredients to a high-powered blender along with the vegetable broth and coconut cream. If it doesn't all fit, you can do this in multiple batches.
Blend on high until smooth without any chunks. Add to a large pot on low heat.
Tip: If using an immersion blender instead, add all of the roasted vegetables to a large pot along with broth and coconut cream. Insert the immersion blender and blend until all chunks have become smooth.
Add all of the spices to the soup in the pot and whisk until well combined.
Taste and adjust as necessary.
Serve hot and garnish with thyme, pepper, and salt.

Equipment

Ingredients

Instructions

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Nutrition