Vegan Butternut Soup

    Author: Brand New Vegan 

Scale

Ingredients

    1 large onion

    2 carrots

    5–6 cloves garlic

    1 butternut squash (3.5 lbs)

    4 cups low sodium vegetable broth

    2 cups of water

    1 Tbs maple syrup

    1/2 tsp salt

    1/2 tsp italian seasoning

    1/2 tsp rubbed sage

    2 Tbs Apple Cider Vinegar

Instructions

    Preheat oven to 400° F.

    Peel onion and cut into quarters.  Peel garlic cloves.  Clean carrots and cut into 3-4 pieces and arrange all veggies on a parchment lined baking sheet. 

    Carefully cut squash lengthwise into 2 equal pieces, and remove seeds & pulp.  Arrange squash, cut-side UP, next to veggies, sprinkle a little salt,  and roast for 1 hour. 

    Allow squash to cool enough to safely handle.

    Scoop out the cooked squash, (discarding the skin) into a large soup pan or dutch oven and add the other roasted veggies.

    Add veg broth, water, maple syrup, salt, italian seasoning, and sage and bring to a boil.

    Reduce heat to a steady simmer and cook for 30-45 min. 

    Blend until smooth.

    Add apple cider vinegar and salt to taste

    Serve with your favorite garnish like roasted pumpkin seeds, cashew cream, parsley, chives, etc