Vegan Butternut Squash Soup with Apple and Roasted Garlic

There’s a potluck at church tomorrow, so I made a soup to bring.  I got the recipe off of ChooseVeg.com.  I’ve gotten a couple of recipes from them lately and they’ve both been good, so I think I’ll be trying some more!  This recipe is vegan, though not necessarily whole foods.  My whole foods cookbook does use vegetable stock, though, so maybe that isn’t processed enough to count as a processed ingredient??  Vegetable don’t come out of the ground that way, though…  Anyway, it’s a very healthy recipe, and you could even eliminate the oil if you sauteed the garlic in a little vegetable stock instead.

Vegan Butternut Squash Soup

makes 4 servings

prep time: 20 minutes

  • 1 butternut squash, peeled and cubed
  • 4 garlic cloves, peeled and slightly pressed
  • 2 green apples, peeled and chopped
  • salt & pepper to taste
  • olive oil (or a couple Tablespoons vegetable stock)
  • 4 cups vegetable stock
  • lemon (optional)

In a large pan, heat olive oil and saute the garlic cloves until golden.  Add apple and squash.  Add salt and pepper and stir.  Let cook for 3 minutes.

Add vegetable stock and simmer until squash is tender.

Blend in a blender in batches.

Serve with lemon if desired.

It’s that easy!  A super simple recipe (once you get done with all the chopping).  I did a little taste test and it’s quite delicious!