RECIPE: Healthy Vegan Apple, Butternut Squash, Carrot Soup



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We call it ABC soup, and the basics never tasted so mind-blowingly delicious.

| By guest chef Leslie Whalen |

When the box of random produce arrived at my tiny Key West kitchen, I had to do something with these gorgeous fruits and vegetables—and quick. With no room for storage (did I mention tiny kitchen?), I put on my chef hat and came up with this ABC soup.

Even in the tropical heat and humidity of Key West, my husband and I devoured this fragrant, creamy bisque and enjoyed leftovers for days to come.

Generously season your cut-up fruit and vegetables, bake for 35 to 40 minutes until tender, and toss it all in a pot of vegetable stock.

Whip out your immersion blender, spice it up a little more if you’d like, blend that baby till smooth, and savor every spoonful!

Healthy ABC (Apple, Butternut Squash, Carrot) Soup

Guest Chef: Leslie Whalen
We call it ABC soup, and the basics never tasted so mind-blowingly delicious. Use organic when possible.
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Course Main Course, Side Dish

Equipment

  • Immersion Blender
  • Oven
  • Stock Pot
  • Baking Sheet
  • Vegetable Peeler
  • Knife

Ingredients
  

  • 6 medium apples peeled and sliced
  • 3 giant juicing carrots peeled or scrubbed well
  • 1 extra large sweet onion cut into 8 large pieces
  • 3 medium butternut squash cut in half lengthwise, seeds removed
  • 2-4 cups vegetable stock (depending on desired thickness), warmed
  • 1 tsp yellow curry powder
  • 1 tsp red curry powder
  • 1 tsp turmeric
  • 1 tsp white pepper
  • 2 tbsp vegan butter (optional)

Recommended for extra flavor pow:

  • cinnamon
  • ground nutmeg or mace
  • ground cloves

Recommended Side:

  • Your Choice of Bread

Instructions
 

  • Preheat oven to 375°
  • Prep each ingredient with a little spice. If you use olive oil, it will help to caramelize and give a rich, smoky-sweet flavor to the ingredients. For a lighter touch, use vegetable stock or even apple or orange juice to paint on the ingredients so your spices will stick.
  • Sprinkle and toss:
    ·      Apples with cinnamon
    ·      Carrots with nutmeg or mace and ground cloves
    ·      Onions with sea salt and white pepper
    ·      Butternut squash (meat side only) with coarse sea salt and white pepper; place meat-side-down on the baking sheet.
  • Roast all ingredients on a baking sheet for 35 to 45 minutes or until your ABCs are fork tender. (The fork should pierce each item easily.)
  • Remove ingredients from the oven.
  • When you can handle the heat, remove the meat from the butternut squash. Set aside.
  • Prepare your base in a stock pot:
    ·      Add yellow and red curry, turmeric, and pepper to bottom of pot andheat up. If you use vegan butter, toss in two tablespoons here to cook thespices.
    ·      Add a cup of vegetable stock and mix well.
  • Toss in the roasted vegetables.
  • While using an immersion blender to cream the vegetables, slowly add remaining vegetable stock, a half cup of stock at a time until the soup becomes thick and creamy.
  • Taste and add more of any or all of the spices—nutmeg and cloves are the trick flavors! If you like, stir the soup with a large sprig of rosemary to add that wonderful essence.
  • Serve hot with love and a fantastic piece of bread.

Leslie Whalen is a Key West-based middle-school reading teacher by day, kitchen sorceress by night. Give her just about any ingredient combo, and she’ll turn it into something magical.

Photos by TK. ©2020