Vegan Butternut Squash Soup

Name: Vegan Butternut Squash Soup
Ingredients: 1 large butternut squash (4 to 4-1/2 pounds); 1 medium onion, chopped; 1 medium tart apple, peeled and coarsely chopped; 1 tablespoon olive oil; 6 garlic cloves, minced; 4 teaspoons minced fresh thyme or 2 teaspoons dried thyme; 1/2 teaspoon dried marjoram; 1/4 teaspoon salt; 1/4 teaspoon pepper; 8 cups vegetable broth; 1 teaspoon cider vinegar

11 ingredients

3 steps

Ingredients

1 large butternut squash (4 to 4-1/2 pounds)
1 medium onion, chopped
1 medium tart apple, peeled and coarsely chopped
1 tablespoon olive oil
6 garlic cloves, minced
4 teaspoons minced fresh thyme or 2 teaspoons dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups vegetable broth
1 teaspoon cider vinegar

Directions

1

Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a greased 15x10x1-in. baking pan. Bake, uncovered, until tender, 45-60 minutes. Cool slightly. Scoop out pulp; set aside.
2

In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth.
3

Return pureed mixture to pan; cook and stir until heated through. If desired, serve with additional thyme and black pepper.