Serves 4-6 | Prep Time 10 min | Cook Time 35 min
Why I Love This Recipe
Delicious and complex flavors with a velvety texture. Perfect for those cold Fall/winter days.
If you’re looking for another recipe using almost all the same ingredients- check out my oven roasted root vegetables medley.
Ingredients You’ll Need
1-2 Tbsp of oil (safflower, sunflower, canola, etc.)
1 cup onion, roughly chopped
1 cup apple, cored and roughly chopped
1.5 cups rabiole, roughly chopped
1.5 cups squash (acorn or butternut), peeled, seeded and roughly chopped
1 cup carrots, roughly chopped
4 cups vegetable broth
1 to 2 cups almond/soymilk/milk
1/4 cup maple syrup (or less- to taste)
Salt and cayenne pepper to taste
Directions
Heat the oil in a large saucepan over medium-high heat. Add the onion, apple, rabiole, squash, and carrots and cook, stirring occasionally, until the onions are translucent.
Add the vegetable broth and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender or food processor. Add the “milk”, maple syrup, salt and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve.