Vegan Apple Butternut Squash Soup

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut the butternut squash in half. Place one of the halves in the fridge for later use. Remove the seeds from the other butternut squash half and set aside. Rub 1 tablespoon (15 ml) of olive oil over the apples and butternut squash and place them on the lined baking sheet. The squash should be placed face down. Roast the apples and squash in the oven for 30 to 45 minutes until the squash is tender. Remove the squash and apples from the oven and allow them to cool for at least 10 minutes.

2. While the apples and squash are cooling, heat 1 tablespoon (15 ml) of olive oil in a large stockpot, add the diced onion and cook for 5 to 7 minutes over medium-high heat. Add the minced garlic to the stockpot and cook for another minute until the garlic becomes fragrant.

3. At this point, the squash and apples should be cool enough to handle. Add the apples to the pot and scoop the butternut squash flesh with a spoon into the pot. Discard the tough butternut squash skin. Pour the vegetable broth and nutmeg into the stockpot and bring to a boil. Purée the soup using an immersion blender, or in batches in a blender, until smooth.

4. Season with salt and pepper to taste and serve hot. Garnish with pumpkin seeds.