Decadent Vegan Butternut Squash Soup

 This post contains affiliate links. Photo Copyright Nicole Burron

This post contains affiliate links. Photo Copyright Nicole Burron

I don't know many people who don't love butternut squash soup.  If it's on the menu at a restaurant I will usually order it. The problem I find is most recipes usually call for cream and my stomach does not handle straight cream well.  

 Photo Copyright Nicole Burron

Photo Copyright Nicole Burron

This recipe uses cashew milk which I find adds that extra creaminess and keeps the recipe vegan friendly.

 Copyright Nicole Burron

Copyright Nicole Burron

The other magical ingredients in this that give it that special flare are gala apples and dried sage.

This soup can be whipped up in 20 minutes and serves 4-6 people. Perfectly light and healthy for after all that indulgent holiday eating without having to sacrifice flavor. 

Ingredients

-2 lbs of cubed butternut squash (Trader Joes sells a pre-cut 2lb bag to cut down on prep time!)

-1 yellow onion chopped (I use the Trader Joes pre cut bag of this as well.  I use about 2/3 of the bag)

-2 large cloves of garlic, minced

-2 Gala apples cut into cubes (discard core and seeds)

-2 cups of vegetable stock

-2 tbsp olive oil

-2 teaspoons of dried sage

-1/2 cup unsweetened cashew milk

-sea salt and pepper to taste  

 

 Photo Copyright Nicole Burron

Photo Copyright Nicole Burron

Add olive oil, onion and garlic to a large pot.  Cook for 3-5 minutes on medium heat. Watch carefully so onion and garlic does not burn.

 Photo Copyright Nicole Burron

Photo Copyright Nicole Burron

Add butternut squash and cook for additional 5 minutes.

 Photo Copyright Nicole Burron

Photo Copyright Nicole Burron

Add apple and sage, pour vegetable stock over and allow to cook with lid on for 5-7 minutes 

 Photo Copyright Nicole Burron

Photo Copyright Nicole Burron

Transfer contents to VitaMix.  You can also use a durable blender but I always suggest a Vitamix because I have yet to find something this bad boy can't blend.  Below I linked shoppable links along with refurbished ones for about half the price of a new one!

 Photo Copyright Nicole Burron

Photo Copyright Nicole Burron

Blend on high until mostly smooth.  Then slowly add the cashew milk and blend starting at medium and slowly work your way up to high until cashew milk is blended through and mixture is to smooth consistency of your liking.  I taste test here and add salt as needed. 

 Photo Copyright Nicole Burron

Photo Copyright Nicole Burron

Serve immediately so it's still hot and garnish with fresh cracked pepper.

You can bet anyone who tries this won't be able to tell it's vegan!

For more awesome vegan dishes follow my Pinterest board by clicking here