Vegan Butternut Squash Soup with Roasted Apples
Ingredients
- 2 tablespoons vegan margarine
- 3 tablespoons extra-virgin olive oil
- 4 large shallots, sliced
- 4 teaspoons minced garlic (about 4 large cloves)
- 6 sprigs fresh sage
- 2 medium butternut squash peeled, seeded, and cubed
- 3 medium apples peeled, cored, and chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large pot or Dutch oven, heat olive oil over medium heat. Add shallots and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Add butternut squash, apples, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender.
- Remove from heat and carefully blend with an immersion blender or transfer to a regular blender until smooth. Return to the pot.
- Stir in nutmeg, salt, and pepper to taste. Simmer for another 5 minutes to allow flavors to meld.
- Serve hot, garnished with fresh sage if desired.
