Beet, Butternut Squash and Apple Soup [Vegan, Gluten-Free]

Beet, Butternut Squash and Apple Soup [Vegan, Gluten-Free]
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Beet, Butternut Squash and Apple Soup [Vegan, Gluten-Free] calories by ingredient
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Introduction

Iíve made butternut squash soup many times before, but the subtle flavor of the beets and zing of the apple were a really nice touch. I paired this soup with a tangy cashew sour cream, but this is of course optional, yet highly recommended! Iíve made butternut squash soup many times before, but the subtle flavor of the beets and zing of the apple were a really nice touch. I paired this soup with a tangy cashew sour cream, but this is of course optional, yet highly recommended!
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 pepper

    Cashew Sour Cream:

    Ĺ half cup raw cashews
    juice of small lemon
    1 teaspoon of Apple Cider Vinegar
    Ĺ cup water


Directions

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.

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