The wonderful smell of this vegan butternut squash soup recipe comes from all of your favorite fall spices. I use them all! There is no added sugar in this antioxidant rich soup - the sweetness comes from the apples. Serve this with warm crusty bread to dip in. Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside. Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine. Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes. Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender. Add one cup of chicken broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency. Transfer puree to a large soup pot and repeat process with remaining vegetables and vegetable broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes. Remove from heat and adjust seasonings, as desired, before serving. Enjoy! Vegan Butternut Squash Soup
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