Beet, Butternut Squash and Apple Soup [Vegan, Gluten-Free]
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Soup: 2 teaspoons coconut (or olive) oil half of a large Butternut Squash 2 large beets 2 small onions or leeks 3 garlic cloves, minced 1 Tablespoon coconut (or olive) oil 4 cups of Vegetable broth 1 large apple handful of pine nuts (or pumpkin seeds or any other nuts) for garnish salt and pepperCashew Sour Cream: ½ half cup raw cashews juice of small lemon 1 teaspoon of Apple Cider Vinegar ½ cup water
1. Preheat oven to 375 degrees.
2. Cut squash in half lengthwise and scoop out the seeds. Brush with either a teaspoon of olive or coconut oil (I used coconut, it made my kitchen smell yummy). Place one half of squash side down and roast for approximately 25-30 min or until you are able to pierce with fork with no resistance.
3. Cut beets in half, brush with oil and add to the oven 15 min before squash is done.
4. In a pot, sautee garlic, 2 small onions or leek (I used 1 onion and one leek) in a Tablespoon of oil until slightly translucent, then add veggie broth and salt and pepper.
5. Once squash and beets are done roasting, let them cool for a few minutes. Peel the beets and cut them into 2 inch pieces and add to soup. Scoop out the squash and place into soup, and cut apple into small slices and place in soup as well. Let simmer for about 8-10 minutes or until apples are slightly soft. Use an immersion blender or regular blender to puree soup.
6. While simmering, toast the pine nuts- heat small skillet and add pine nuts (without oil) and toast until slightly fragrant.
7. For the cashew cream, soak cashews for at least 4 hours or overnight. Rinse and add to blender along with all other ingredients, blend until smooth.
8. Garnish soup with toasted nuts and dribble sour cream!
Serving Size: Makes 4 One-Cup Servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEACH_NUT.
2. Cut squash in half lengthwise and scoop out the seeds. Brush with either a teaspoon of olive or coconut oil (I used coconut, it made my kitchen smell yummy). Place one half of squash side down and roast for approximately 25-30 min or until you are able to pierce with fork with no resistance.
3. Cut beets in half, brush with oil and add to the oven 15 min before squash is done.
4. In a pot, sautee garlic, 2 small onions or leek (I used 1 onion and one leek) in a Tablespoon of oil until slightly translucent, then add veggie broth and salt and pepper.
5. Once squash and beets are done roasting, let them cool for a few minutes. Peel the beets and cut them into 2 inch pieces and add to soup. Scoop out the squash and place into soup, and cut apple into small slices and place in soup as well. Let simmer for about 8-10 minutes or until apples are slightly soft. Use an immersion blender or regular blender to puree soup.
6. While simmering, toast the pine nuts- heat small skillet and add pine nuts (without oil) and toast until slightly fragrant.
7. For the cashew cream, soak cashews for at least 4 hours or overnight. Rinse and add to blender along with all other ingredients, blend until smooth.
8. Garnish soup with toasted nuts and dribble sour cream!
Serving Size: Makes 4 One-Cup Servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEACH_NUT.
Nutritional Info Amount Per Serving
- Calories: 212.5
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,018.5 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 7.4 g
- Protein: 3.5 g
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