It’s Soup Szn

Don’t you just love a bowl of warm soup on a chilly night!? Same - even though “chilly” in Florida is about 70 degrees. I made this fall soup when we lived in New York City and it was so perfect on a fall evening. It has so many ingredients that go great together- the creaminess of the pumpkin and the sweetness of apples make the perfect combo. And guess what?! It’s Vegan! I couldn’t remember the exact recipe so I gave it a try with a few new additions and it turned out fantastic!

Here’s what you need for Vegan Butternut Squash Soup:

• 2 cups Vegetable Broth

• 2 cups Roasted Butternut Squash, diced small (you can buy this prepackaged or even frozen to save time)

• 1.5 cups Almond Milk

• 1 cup Pumpkin Puree

• ½ Yellow Onion, diced small

• 1 Red Apple, diced small

• 1 tbs. Garlic, minced 

• Spices- I love nutmeg, cinnamon, salt, pepper and paprika 

• ½ can Roasted Chickpeas and Coconut Yogurt for toppings

Place all ingredients except almond milk/chickpeas/and coconut yogurt into a crockpot and cook on high for 3.5 hours. Let cool and carefully scoop ingredients into a blender. Begin blending and add almond milk as needed if the soup is too thick. Blend until smooth. 

Once you are ready to eat, serve warm with roasted chickpeas and a little coconut yogurt on top. Add a few shakes of pepper and paprika and enjoy a warm, festive, fall soup. I recommend serving with a side salad too. As always, if you make it tag me on Instagram for a shout out!