Hi there CPE fam!! It’s a New Year and I am attacking my nutrition with a serious punch! My birthday is in the Fall and my nutrition always takes a little nose dive between October to December! So, what’s a girl to do? A Detox of course!!
What better time to make new habits and reset my tastebuds then at the new year! I am not one for resolutions, but I love to make GOALS! This year one of my goals is to eat more vegan and vegetarian…at least 2 days a week. I am in the middle (day 2) of the 10 day Holiday Detox.
It is so cold outside and I am craving a soup! Since I am only eating Vegetables, Fruits, Nuts, Water and Tea, I had to tweak my original Butternut Squash Soup recipe to make it vegan (no animal products at all). It was delicious even without the !!! It will definitely be added to my soup rotation. Yum!!
1 package pre-peeled and cut Butternut Squash (a HUGE timesaver!)
1 apple, cut into cubes (I used Empire, of course!)
1/2 yellow onion, diced
1 32oz carton Vegetable Broth
1/2 cup Almond Milk
1 Tbsp olive Oil
1/4 tsp nutmeg
1/4 tsp garlic powder
*1/4 cayenne pepper (optional to add heat, not recommended for children)
Salt and pepper, to taste
Set oven to 425° degrees.
Place butternut squash and apple in a roasting dish.
Drizzle olive oil all over and stir mixture in dish.
Sprinkle salt and pepper over the squash and apple mixture.
Roast for 35- 40 min, stirring at least one time while cooking.
Transfer mixture to large soup pan and add Vegetable Broth.
Bring to a boil and cook for 5 minutes.
Blend Soup until smooth. Either using and Immersion Blender or a regular blender.
- Immersion blender: Keep all ingredients in the pot and blend with immersion blender until smooth.
- Regular blender: Transfer entire mixture to blender and blend until smooth.
Transfer mixture back to pot (if using regular blender) and stir in Almond Milk.
Stir in Nutmeg and Cayenne (if using).
Serve in bowls and ENJOY!!!
Makes 4 small servings or 2 large servings (we did 2).
Hi it’s Kim! I made Kate’s Vegan Butternut Squash Soup and of course, being the Crockpot Empress, I just had to make a Crockpot version! This is an even more simplified and quicker version, however it does not roast the squash prior to placing in the crockpot. That means it will sacrifice a bit of the roasted flavor, but I did not even miss it. You can still take the 35-40 minutes to do this prior, but I was looking to save as much time as possible!
I did add the cayenne and it does add a good punch, but I love spice and for me it was perfect. For those that can only tolerate a small amount, I suggest you only add a dash. This soup is just as delicious as Kate claims and the best part is there is no guilt attached!
Add vegetable stock, Almond Milk, butternut squash, diced apple, onion, nutmeg, garlic, and cayenne (if using) to the crockpot. Season with salt and pepper. Stir gently to combine.
Cook for 6-8 hours on low or 3-4 hours on high until squash mashes when pressed with a fork.
Use an immersion blender directly in the crockpot to purée or transfer the soup in two batches into a blender and blend until smooth.
This is so easy and delicious and you can feel good eating it! It’s a super healthy comfort food!