Ingredients

The following ingredients have 8 Servings
  • 1 large butternut squash
  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 3 medium size organic apples (gala or honey crisp work best), unpeeled, cut and cored
  • 5 cups vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground black pepper
  • 1 tbsp agave, maple syrup or raw honey (for non-vegan option)

Instruction

  • Preheat the oven to 400F. Line a large baking sheet with parchment paper or aluminum foil
  • Place the butternut squash, whole, on the lined baking sheet and bake for 1 hour and 20 minutes. Remove it from  the oven and set aside, until it's cool enough to handle
  • Cut it in half length-wise. Scoop out the seeds, turn it skin side up, and remove the skin with your hands. Place the flesh in a bowl and set aside.
  • Heat the olive oil in a large soup pot. Add the diced onion and cook over medium heat for 5-6 minutes. Add butternut squash and mash it with the back of a large wooden spoon
  • Add the apples, broth, salt, cinnamon, pumpkin pie spice, and pepper. Bring to a boil, reduce the heat, and simmer, covered, for 45 minutes
  • Let the soup cool completely and blend until smooth and creamy
  • Pour the blended soup back into the pot, add agave and cook on low for another 15-20 minutes
  • Adjust seasoning if necessary