When the days grow shorter and the temps colder, I know it’s time for the slow-roasted goodness of this soup. The apples add sweetness while the cayenne provides a touch of heat, and pureeing it in its entirety gives it a rich, silky texture.
I could tell you I make this soup entirely for its flavor, but the truth is I equally adore the warmth and aromas that arise from the oven as the vegetables slow roast. Garnish with roasted pumpkin seeds from that recent pumpkin you carved or baked. Enjoy with a loaf of crusty bread smothered in fresh cream butter. Hello fall!
- 1 medium to large butternut, cut in half and seeds left in
- 3 medium onions, cut in half and skins removed
- 1 whole head of garlic
- 2 medium apples, cored and chopped, skins left on
- 6-8 c. vegetable stock (for a larger butternut, use more stock)
- 2 tbls. nutritional yeast
- 2 tsp. dried thyme
- 2 tsp. sea salt
- 2 dashes cayenne pepper
- Fresh ground black pepper to taste
Preheat oven to 325 degrees. Wrap the head of garlic in aluminum foil. Assemble butternut, onions and the foil covered garlic on the baking sheet.
Roast for 1.5-2 hours or until everything is soft and lightly browned.
While the vegetables are roasting, simmer the vegetable stock with the apples and spices over low heat.
Once vegetables are fully roasted, easily scoop out the butternut seeds and scoop roasted butternut squash out of its shell with a spoon. Place it and roasted onions into the pot. Cut the top quarter off the roasted garlic, squeeze out all the roasted cloves and also add to pot.
Simmer for 20 minutes or until apples are soft. Then puree completely with an immersion blender or run batches through your regular blender. Top with freshly ground pepper.
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