Acorn Squash Apple Soup [Vegan]
Even though I hate to say goodbye to summer, I do love all the early signs of fall: the days growing shorter, needing that extra blanket at night, and biting into that first cool, crisp apple. I also love fall because of the variety of squash that always... Read More
Ingredients You Need for Acorn Squash Apple Soup [Vegan]
How to Prepare Acorn Squash Apple Soup [Vegan]
- Preheat oven to 375 degrees. Cut squash in half, rub with a little oil, and place on sheet pan cut side down. Roast for 30 minutes, or until insides are tender. Remove from oven and allow to cool. Scoop out insides of squash and set aside.
- Add oil to a pot over medium heat. Sauté the onion and apple for about 5 minutes. Add ginger and garlic and sauté for an additional minute. Add garbanzo beans, squash, thyme, and sage. Cover with vegetable broth and apple juice and bring to a boil. Once boiling, reduce heat, cover, and cook until vegetables are soft, about 15 - 20 minutes.
- Next, blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in hand). Serve hot, with salt and pepper to taste.



Can you substitute cannelli beans or other white bean for garbonzo?