Vegan, gluten and dairy free spiced butternut squash soup. A perfect soup and filling soup for the fall and winter months.
1 butternut squash (cut in 1 inch rounds)
1/2 onion sliced
2 cups apple juice
1/2 tsp cumin
1/2 ground allspice
1/2 tsp cinnamon
2 bunches thyme
2 tbsp vegetable oil
1/8 tsp of cayenne pepper
1/2 tsp sea salt
1 tsp fresh cracked pepper
Preheat oven to 400 degree F.
Line with sliced onions.
Brush squash with oil.
Turn halves on squash cut side down on sheet pan over onions.
Cook for about 45 minutes or until tender.
Turn over and remove seeds.
Scoop pulp from skin and place into a high powered blender.
Add seasonings and spices (salt, cayenne, pepper, cinnamon, allspice, cumin).
Blend at high speed (or on soup setting) until creamy and full-bodied.
Keywords: soup, butternut squash