Ingredients
The following ingredients have 5 Servings
- 3 pounds winter squash such as butternut, kabocha, acorn or delicata, peeled and cut into 1-inch chunks (about 8 cups)
- 2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
- 1 yellow onion, chopped
- 4 cloves garlic, sliced
- 1 teaspoon ground ginger
- 3 cups low-sodium vegetable broth
- 2 tablespoons nutritional yeast
- 1/4 cup chopped fresh parsley
Instruction
- Preheat the oven to 400°F.
- Line two rimmed baking sheets or shallow roasting pans with parchment paper.
- In a large bowl, toss squash, apples, onion, garlic and ginger until mixed well.
- Spread mixture on baking sheets in a single layer.
- Roast squash mixture until tender and beginning to brown, about 45 to 50 minutes, rotating pans between oven racks halfway through baking.
- Remove from oven and purée squash mixture with broth, 1 cup water and nutritional yeast in a blender or food processor in 2 batches until smooth.
- Transfer to a medium saucepan and bring to a simmer over medium heat.
- Add more water if needed to thin soup to desired consistency. Serve garnished with parsley.
