This soup recipe is super simple to make and also super healthy! It tastes so creamy, but it’s completely vegan & dairy-free! The creator has been trying to eat more plant-based meals and this soup has been on the menu a bunch this winter.
1. Preheat your oven to 375º. Add the cubed butternut squash, peeled carrots, and a drizzle of olive oil to a baking sheet and bake for 1 hour. After 1 hour, add the onions, garlic, and apples, and a drizzle of olive oil and bake for another 35 minutes. Be sure to flip every so often so everything cooks evenly and doesn’t burn.
2. When the veggies are done, they should be super soft. Put them in a large pot and add the veggie broth. Purée with an immersion blender or add everything to a regular blender.
3. When everything is fully blended and creamy, add in salt, pepper, and cumin to taste.
