This creamy, delicious soup is as wholesome as it is comforting. It’s light enough to enjoy for lunch on a cold day, and it can serve as a more substantial meal with a salad and, perhaps, a potato gratin. If you don’t have an immersion blender, you can puree the soup in a traditional blender. Just make sure to prepare the soup in two to three batches, filling the traditional blender only half way to minimize the risk of getting splashed with hot soup.
Ingredients
- 1 medium butternut squash, peeled, de-seeded, and cut into 1-inch cubes (about 6 cups)
- 1 cup diced onion (about half of a medium-sized onion)
- 1 cup chopped apple (tart or sweet)
- ½ cup celery sliced
- 3 Tablespoons olive oil divided
- 1 teaspoon crumbled dried sage
- 1 teaspoon salt divided
- 3 cups vegetable broth or your favorite stock
- ½ teaspoon apple cider vinegar
Instructions
Toss squash with 1 Tablespoon olive oil and a ½ teaspoon salt, and roast on a parchment lined baking tray at 400 degrees for 30 minutes.
In a large heavy bottomed sauce pan, sauté onion, apple, celery, and sage with 2 Tablespoons olive oil and ½ teaspoon salt on medium heat until softened and lightly browned. About 15 minutes.
Add roasted squash and broth. Bring to a quick boil, reduce heat, and simmer covered for 20 minutes.
Use an immersion blender to puree to a smooth consistency.
Garnish with toasted pumpkin seeds and a dairy or vegan yogurt.