This fall classic is dairy-free and loaded with fresh vegetables! I use roasted cauliflower instead of cream to ensure a creamy texture, and I add a little bit of apple for some subtle sweetness. This keeps the nutrition content way up.
I like to serve this soup hot with a dollop of coconut yogurt and pepitas sprinkled on top. It’s a great way to start a dinner party because you can make it ahead of time!
2 T olive oil (divided)
3 c butternut squash (peeled and cut into pieces)
1 c cauliflower (cut up)
1 c carrots (peeled and thickly sliced)
½ medium apple (peeled and sliced
½ c white onion (diced)
2 cloves garlic (minced
3 c vegetable broth
1 t salt
¼ t nutmeg
½ t cinnamon
¼ t pepper
coconut yogurt and pepita seeds for garnish
Heat oven to 400°. Combine squash, cauliflower, carrots, and apples in a bowl with 1 T olive oil. Spread out on a baking sheet and roast for approximately 20 minutes until softened. Pour remaining 1 T olive oil in a pot or dutch oven. Add onions and garlic and cook until onions are soft. Add roasted vegetables (and apple), salt, and broth to the pot, stir and simmer for a few minutes. Use an immersion blender and blend all ingredients until smooth, or pour the contents of the pot into a blender and blend on puree until smooth. If needed, add more vegetable broth to get the desired consistency. If you used a standing blender, pour the mixture back into the pot. Add spices and mix well. Garnish each bowl with a dollop of yogurt and a sprinkle of pepita seeds. Serves 6.