Appetizers / Soups / Salads

Beet, Butternut Squash and Apple Soup [Vegan, Gluten-Free] takes 15 minutes to prepare.

Beet, Butternut Squash and Apple Soup [Vegan, Gluten-Free] takes 30 minutes to cook.

Beet, Butternut Squash and Apple Soup [Vegan, Gluten-Free] makes 4 servings.

The ingredients for Beet, Butternut Squash and Apple Soup [Vegan, Gluten-Free] are:

Soup:

2 teaspoons coconut (or olive) oil
half of a large Butternut Squash
2 large beets
2 small onions or leeks
3 garlic cloves, minced
1 Tablespoon coconut (or olive) oil
4 cups of Vegetable broth
1 large apple
handful of pine nuts (or pumpkin seeds or any other nuts) for garnish
salt and pepper

Cashew Sour Cream:

? half cup raw cashews
juice of small lemon
1 teaspoon of Apple Cider Vinegar
? cup water

Here is how you make Beet, Butternut Squash and Apple Soup [Vegan, Gluten-Free]:

1. Preheat oven to 375 degrees.2. Cut squash in half lengthwise and scoop out the seeds. Brush with either a teaspoon of olive or coconut oil (I used coconut, it made my kitchen smell yummy). Place one half of squash side down and roast for approximately 25-30 min or until you are able to pierce with fork with no resistance.3. Cut beets in half, brush with oil and add to the oven 15 min before squash is done.4. In a pot, sautee garlic, 2 small onions or leek (I used 1 onion and one leek) in a Tablespoon of oil until slightly translucent, then add veggie broth and salt and pepper.5. Once squash and beets are done roasting, let them cool for a few minutes. Peel the beets and cut them into 2 inch pieces and add to soup. Scoop out the squash and place into soup, and cut apple into small slices and place in soup as well. Let simmer for about 8-10 minutes or until apples are slightly soft. Use an immersion blender or regular blender to puree soup.6. While simmering, toast the pine nuts- heat small skillet and add pine nuts (without oil) and toast until slightly fragrant.7. For the cashew cream, soak cashews for at least 4 hours or overnight. Rinse and add to blender along with all other ingredients, blend until smooth.8. Garnish soup with toasted nuts and dribble sour cream!Serving Size: Makes 4 One-Cup ServingsNumber of Servings: 4Recipe submitted by SparkPeople user BEACH_NUT.

The nutritional information for Beet, Butternut Squash and Apple Soup [Vegan, Gluten-Free] is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 212.5

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,018.5 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 7.4 g
• Protein: 3.5 g