Vegan Rosh Hashanah Roasted Butternut Squash & Apple Soup
This subtly spicy and sweet soup is a great way to start your Rosh Hashanah dinner. Or, make a large batch to eat throughout your entire week! This recipe is easy to make, and it's gluten-free and kosher, so it's sure to be a hit with everyone.
Servings: 8 cups
Ingredients
Roasted Squash & Apples
- 1 butternut squash deseeded and chopped into 1 inch pieces
- 6 gala apples chopped into 1 inch pieces
- 2 tbsp olive oil
- dash of salt & sprinkle of pepper
Soup Ingredients
- 4 cups water
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp cayenne pepper more or less, to taste
Cashew Cream
- 1 cup cashews
- ½ cup water
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 4 tbsp vegetable broth or sub additional water
- ½ tbsp apple cider vinegar
- salt & pepper to taste
Instructions
- Preheat the oven to 425°F. Mix the butternut squash, apples, olive oil, salt, and pepper together.
- Add the apples and butternut squash to a parchment paper lined tray in a single layer (use 2 trays if needed). Place in the oven for 55 minutes, flipping the squash and apples after 20 minutes. If using 2 trays, switch which rack the trays are on after flipping.
- While the apples and squash are roasting, boil the cashews in water for 15 minutes. Drain and add to a blender with the rest of the ingredients. Blend under smooth and creamy. Set aside.
- Once the squash and apples finish roasting, add them to a blender in batches. Blend until smooth and fully combined. After each batch, pour into a pot until everything is blended.
- In the pot, add the rest of the soup ingredients. Heat over medium heat to bring to a simmer. Once at a simmer, let simmer uncovered for 10 minutes. Serve hot with cashew cream poured on top as desired.