Let me just reminisce and say that one more time like my good friend Lorelei would… “best soup eva.” Okay, thanks. I miss Plum Honey and her Boston turned Kiwi accent.. We met in New Zealand where we were roomies, hiking buddies,traveling nomads, and drinking partners. We’ve went on to have some crazy adventures together over the years: New Zealand, Australia, Fiji, Costa Rica, all over New England and most recently in Florida where she came to be a bridesmaid in my wedding.
Lorelei and her BF Jacob visiting Florida
Okay, back to the food. The best soup ever. eva.
Vegan MOFO, Take 7
Right off the stove… I even captured the steam!
Roasted Garlic, Apple and Butternut Squash Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
1 medium butternut squash, peeled and cubed
3 Granny Smith apples, cored and cubed
4- 6 gloves garlic, minced
4 cups vegetable broth (such as Better than Boullion Organic Vegetable Base)
1 tbsp extra virgin olive oil
1. Heat oil in large pot. Add garlic and cook until slightly brown.
2. Add in squash, apples, and vegetable broth and bring to a boil.
3. Reduce to a simmer and cook 15 minutes or until squash is tender.
4. With a hand blender (or blender) puree the soup.
5. Season with salt and pepper and enjoy!
This is seriously the easiest (once you master peeling and chopping squash) and most delicious soup in the world. I didn’t have any granny smith apples tonight which is normally how I always make this soup; honeycrisp subbed just fine. I also topped it with cayenne pepper because, well, I put cayenne on everything (you might carry lip gloss in your purse. I carry cayenne pepper.)