Name: Vegan Butternut Squash Soup
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: 1 large butternut squash (4 to 4-1/2 pounds) -; 1 medium onion, chopped -; 1 medium tart apple, peeled and coarsely chopped -; 1 tablespoon olive oil -; 6 garlic cloves, minced -; 4 teaspoons minced fresh thyme or 2 teaspoons dried thyme -; 1/2 teaspoon dried marjoram -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 8 cups vegetable broth -; Optional: Fresh thyme leaves and cracked black pepper -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Butternut Squash Soup

1. 1 large butternut squash (4 to 4-1/2 pounds) -

2. 1 medium onion, chopped -

3. 1 medium tart apple, peeled and coarsely chopped -

4. 1 tablespoon olive oil -

5. 6 garlic cloves, minced -

6. 4 teaspoons minced fresh thyme or 2 teaspoons dried thyme -

7. 1/2 teaspoon dried marjoram -

8. 1/4 teaspoon salt -

9. 1/4 teaspoon pepper -

10. 8 cups vegetable broth -

11. Optional: Fresh thyme leaves and cracked black pepper -

How to cook deliciously - Vegan Butternut Squash Soup

1. Stage

Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a greased 15x10x1-in. baking pan. Bake, uncovered, until tender, 45-60 minutes. Cool slightly. Scoop out flesh; set aside.

2. Stage

In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth.

3. Stage

Return pureed mixture to pan; cook and stir until heated through. If desired, serve with additional thyme and black pepper.