Butternut Squash Soup

This is a super healthy vegan soup that is so tasty! The nutritional yeast gives it a hearty almost cheesy flavor while keeping it vegan! Perfect fall soup! 🙂

• Butternut Squash (only need 1/2)
• Few Large Carrots sliced
• 1 Apple sliced
• 1 Onion sliced
• 1/2 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp ground sage
• 1/2 tsp pepper
• Dash of salt
• Dash of cayenne pepper
• 3 cups of water
• 1 cup full fat coconut milk
• 1/4 cup apple sauce
• 3 Tbsp Nutritional Yeast (Here is the one I bought on amazon)

Instructions

• Heat oven to 375
• Slice Squash in half, scoop seeds out, place on greased baking sheet
• Bake for 45 min to hour till soft, you can flip halfway through
• While it is baking place sliced carrots, apple and onion on another greased baking sheet cook 20 25 minutes till soft
• When squash is finished baking scoop out 1 of the halves into a large pot and mix rest of the ingredients except 2 cups of water
• Blend all ingredients
• Add in another cup or 2 of water (depending on how thick you want it and simmer for about 10 minutes) Alternatively you could use vegetable broth but I didn’t have any on hand and it makes this recipe lower sodium to use water.
• Serve with dash of paprika, peppitas or dash of coconut milk