Creamy Butternut Squash & Cauliflower Soup {Vegan}.

This Creamy Butternut Squash & Cauliflower Soup includes an entire butternut squash, a head of cauliflower, three carrots, and an apple and happens to be vegan. Add this to your menu and enjoy it all weekend!

Despite how much I love adding butternut squash to any savory dish, I haven't tried making butternut squash soup before now. To be honest, the reason I haven't is because it seemed like a lot of work and I was worried the resulting soup would be too sweet for my taste. However, I'm here to promise you this butternut squash soup recipe could not be easier with a few simple steps: peel, chop and roast; simmer with other good-for-you ingredients; and blend away!

This is a great weekend soup recipe since it involves roasting two pans of vegetables before adding everything to the soup pot. I made this on a Friday night and K and I enjoyed it for lunch all weekend. This is also a vegan recipe, combining roasted vegetables while including no dairy. Since roasted butternut squash results in such a creamy texture, you don't need it! I also added a bit of heat with 1/8 teaspoon red pepper flakes. If you like a hint of spice, this is the perfect amount.

Creamy Butternut Squash & Cauliflower Soup {Vegan}
Yields: 6 servings

Ingredients~
1 head cauliflower
1 medium butternut squash
3 carrots
1 yellow onion
1 apple
2 Tablespoons extra virgin olive oil + 2 teaspoons
1 teaspoon salt
1 teaspoon black pepper
1 Tablespoon vegan butter
7 sage leaves
1/8 teaspoon red pepper flakes
4 cups vegetable broth
2 cups water
7 sage leaves

How to~
*Preheat oven to 350 degrees.
*Peel the skin from the butternut squash {I use a vegetable peeler} and chop into 1/2 inch to 1-inch pieces. Toss with 1 Tablespoon olive oil, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Roast for 1 hour.
*Chop cauliflower into florets. Peel and chop carrots into chunks. Toss with 1 Tablespoon olive oil, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Roast for 40 minutes in a separate pan.
*Dice yellow onion and saute in the soup pot on medium-low with 1 Tablespoon butter and 2 teaspoons olive oil for ~3 minutes. Chop sage leaves and add to the onions. Peel and chop the apple and add to the onions. Continue cooking, stirring occasionally, for ~5 minutes.
*Add vegetable broth and water to the soup pot. When squash, cauliflower and carrots are done roasting, add to the soup pot and bring to a boil. Add red pepper flakes. Simmer for 25 minutes on low.
*After the soup is done simmering, take the lid off and let it rest for ~5 minutes. Add soup mixture to your blender in two batches to puree {approximately 30 seconds}.

{Adapted from Chow's recipe for Roasted Butternut Squash Soup}