Have this creamy, vegan soup right away, or freeze it for up to three months.
Makes six servings
Prep time: 25 minutes
Cook time: 35 to 40 minutes
- 2 tbs. extra-virgin olive oil, plus a drizzle for garnish
- ½ tsp. sea salt, plus more to taste
- 1 tsp. ground allspice
- ½ tsp. ground cinnamon, plus a sprinkle for garnish
- 3 tsp. freshly grated gingerroot, or ¼ tsp. ground ginger
- 2 apples, unpeeled, rinsed, and cut into 1-in. cubes
- 1 small (about 1 lb.) butternut squash, peeled, seeded, and cut into 1-in. cubes (about 5 cups)
- 6 cups vegetable stock
- ¼ tsp. freshly ground black pepper
- 1 tbs. freshly squeezed lemon juice, plus more if needed
- ¼ cup chopped fresh flat-leaf parsley, for garnish
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- In a small bowl combine the olive oil, ¼ teaspoon salt, and the allspice, cinnamon, and ginger, and stir until combined. Toss the apples and butternut squash with the spice mixture until evenly coated, and place them in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender.
- Pour 2 cups broth into a blender; add about a third of the roasted squash and apples, and blend until smooth, adding more broth as needed. Transfer to a soup pot over low heat, and repeat the process two more times with the remaining broth, squash, and apples.
- Add ¼ teaspoon salt, the pepper, and lemon juice. Taste; you may need another spritz of lemon juice or a pinch of salt.
- Garnish with olive oil, cinnamon, and parsley. Serve warm. Store leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.