Butternut Squash Soup With Apple Onion Topping Vegan

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A nice fall soup, best with toasted dark bread on the side. If you can find a tahitian butternut, it becomes and extra special treat! (goes well with a strong white cheese if you're not vegan.)

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Steps

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Preheat oven to 375f and spray a baking sheet with oil.

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Spread squash onto sheet and spray again to lightly cover surface of squash.

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Roast for 20-30 minutes , until tender.

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Place carrot , celery , garlic , potato and the chopped half of the onion in a large pot with 2 cups water , herbs , and salt.

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Stew over medium-low heat to create stock , about 30 minutes.

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Remove squash from oven and stock from heat and allow to cool while preparing topping.

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Topping: heat olive oil in a large skillet over medium heat.

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Add apple , bell pepper , and sliced half of the onion and saut for 5 minutes.

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Reduce heat to low and allow to caramelize , stirring occasionally , about 10 minutes.

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Set aside.

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Combine 1 / 2 of cooled squash with stock , including vegetables , in a blender or food processor until smooth.

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Pour into a large bowl as a holding place.

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Now blend remaining squash with coconut milk until smooth.

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Then pour both mixtures back into the large pot.

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Stir well and simmer on low for 10.

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Ingredients

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butternut squash, carrot, yellow onion, celery, garlic cloves, potato, marjoram, salt, extra virgin olive oil, bay leaves, rubbed sage, water, coconut milk, tart apple, yellow bell pepper, cooking spray