This super velvety, fall-spiced homemade soup is perfect for a warm, delicious vegan dinner tonight!
2 tablespoons extra virgin olive oil
1 yellow onion, roughly chopped
1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1-inch chunks (about 5 cups)
2 apples (like Fuji), halved, cored, and roughly chopped
4 cups low-sodium chicken broth or veggie stock
1 cup unsweetened almond milk
1 teaspoon pumpkin pie spice plus extra for serving
Coconut yogurt for topping, optional
Add the olive oil to a stick pot over medium heat. Add the onions and cook until they’re caramelized, stirring often, about 10 minutes. Add the squash and apples and cook until browned on all sides, stirring occasionally, until golden brown, about 15 minutes. Pour in 3 1/2 cups of the broth and bring to a boil. Reduce the heat to medium and simmer until the apples and squash are tender, about 20 minutes, stirring often to make sure the squash doesn’t stick to the bottom of the pot.
Transfer a portion of the soup to a Vitamix blender (don’t fill the blender more than 2/3 full with hot soup, otherwise the steam will force the lid off and you’ll have a butternut mess on you walls!), add 1/4 of the almond milk, and pie spices.
Pulse to release some heat, and then blend until smooth. Pour the soup into a clean pot and repeat with the remaining soup and remaining almond milk, dividing it into 2 batches (so you don’t overfill the blender) if necessary. If the soup looks too thick, add up to 1/2 cup of additional chicken broth.
Heat the soup until warmed through and serve—I love it with a dollop of creamy yogurt and extra pie spice sprinkled over the top. Enjoy!! xo