I love this soup because it is hearty, creamy, and filled with nutritious vegetables!
Ingredients
- 1 butternut squash, peeled and cubed
- 1 head of cauliflower, cut into florets
- 2 apples, cut into slices
- 4 cloves garlic, minced
- 2 tbsp avocado oil
- 1 tsp onion powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp turmeric
- 32 oz vegetable broth (sub chicken broth or stock)
- 1 tbsp apple cider vinegar
- 1 can northern beans
Instructions
- Preheat your oven to 425 degrees. Cover a large baking sheet with a silicon baking mat or parchment paper.
- Prep the ingredients. Peel & chop butternut squash, chop cauliflower, slice apples, mince garlic. Place everything in a large mixing bowl.
- Add the avocado oil, onion powder, sea salt, pepper, and turmeric to the mixing bowl and stir everything around until it is all pretty evenly combined.
- Spread the entire contents of the mixing bowl evenly on the baking sheet.
- Bake in the oven for 45 minutes.
- Place the baked vegetables in a soup pot and add the broth, apple cider vinegar, and beans.
- Bring soup to a rolling boil, then cover and let simmer for 15 minutes.
- Turn the heat off and blend soup with an immersion blender until it is fully combined and creamy.
Total Time: 90 minutes (15 minutes prep time, 75 minutes cook time)
Serves 5 – 6