Vegan Autumn Glow Soup

Ingredients

• 1 butternut squash, halved and de-seeded
• 1 acorn squash, halved and de-seeded
• 1 medium head cauliflower (about 4 cups florets)
• 1 tablespoon coconut oil, divided
• 1 yellow onion, diced
• 1 honey crisp apple, diced
• 1 teaspoon fresh sage
• 32 ounces vegetable broth (or chicken broth if not vegan)
• 2 tablespoons maple syrup
• 1/4 cup coconut milk (or cream if not vegan)
• pumpkin seeds for topping

Instructions

1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper, and arrange squash and cauliflower evenly on sheet.
2. Coat vegetables with 1-2 teaspoons of coconut oil and season with salt and pepper.
3. Bake for an hour until tender and golden brown.
4. In large pot, sauté onion over medium heat in coconut oil until beginning to caramelize. Add apple and cook until softened.
5. Scoop acorn squash and butternut squash out of skin and add to soup pot along with cauliflower. Stir in sage and season with salt and pepper.
6. Stir in broth and bring soup to a low boil.
7. With an immersion blender, puree soup until creamy.
8. Stir in maple syrup and cream.
9. Serve warm with a sprinkle of pumpkin seeds, if desired.

not my recipe from Love & zest 

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