Recipe: Vegan Apple & Squash Bisque

This warm weather soup showcases the abundance of nature during a Midwestern fall... so naturally, I had to bring it to the south. It's light but filling and will keep you satisfied. Savory and sweet, you'll want to keep this one handy in your freezer for the colder months ahead.

What you'll need:

• 1 butternut squash, peeled, seeded and cut into 1 inch chunks
• 2 granny smith apples, cored and sliced
• 1/2 red onion, chopped
• 1/2 cup green onions, chopped
• 1/4 cup extra virgin olive oil
• 6 cups vegetable stock
• 4 cups apple juice
• 3 garlic cloves, minced

How to make it:

Prehead your oven to 375.

On a baking sheet, combine the apples, squash, and onions. Drizzle your oil over the mix and roast in the oven for 45 minutes, until everything's tender and smelling fantastic. Make sure you keep and eye on it and turn it over a few times throughout the roasting process. 

Those colors, though. 

Let that cool for 10 minutes.

Combine your roasted fruit and vegetable mix with the vegetable stock and apple juice and puree until completely smooth. You might have to do it in batches. 

Transfer everything to a stock pot or dutch oven over medium heat. Add the garlic and thyme and let everything simmer for 20 minutes.

Season with sea salt and black pepper and serve immediately. Once it cools, refrigerate for up to a week. It will also keep well in the freezer for up to two months— but trust me, it won't last that long.

Makes 8 cups!