Ingredients
5 pounds butternut squash, peeled, seeded; chopped into 1" cubes
2 apples, cored; chopped into 1" cubes
3 small Onions, chopped
1 jalapeno, seeded; deveined
4 cloves Garlic, whole
small amount olive oil or cooking spray
1 teaspoon black pepper, coarse ground
16 ounces low-sodium vegetable broth
1 teaspoon cumin, ground
1 cup unsweetened soy, hemp or almond milk
chives, dried; optional
pine nuts, optional
Preparation
Preheat oven to 375. Place first five ingredients in a single layer onto two cookie sheets. Lightly rub a small amount of olive oil onto the vegetables or spray the pans with cooking spray.
Sprinkle with pepper. Roast, tossing occasionally, until just tender and golden brown, about 35 minutes. Cool.
Add the roasted vegetables and cumin to a food processor or high powered blender along with a small amount of the vegetable broth. Process in batches if necessary.
After blending, place the mixture in a soup pot. Add remaining broth and soy milk and bring to a simmer. Serve garnished with chives and pine nuts if desired.
