Butternut Squash and Apple soup (Vegan)

The term “vegan” was coined in England in 1944 by Donald Watson, co-founder of the British Vegan Society, to mean “non-dairy vegetarian”; the society also opposed the use of eggs as food. In 1951, the society clarified the definition of “veganism” to mean “the doctrine that man should live without exploiting animals,” and in 1960 H. Jay Dinshah started the American Vegan Society, linking veganism to the Jain concept of ahimsa, the avoidance of violence against living things. I have a friend who is a vegetarian but wants to be vegan, so I thought I would start making some recipes for him to use. =) I wish him well in this venture, and wish I had the same stamina to stay away from the dreaded Meats!

Today we have a nice soup that can be served warm or cold.

You will need

2 medium onions chopped

1 tbsp olive oil

1 large butternut squash peeled seeded and chopped

4 large figi apples, peeled, cored and chopped

1 tsp dried sage

2 cloves garlic minced

6 cups vegetable broth

½ cup soy silk creamer

Salt and pepper to taste

1 tsp orange peel

In a large pot add the oil and onion and sauté until translucent, Add the next five ingredients (Do not add the soy yet) gently boil for about twenty minutes. Once the squash is tender, use a slotted spoon to transfer all the solid parts of the soup to a blender and blend. Return to the broth left in the pot and incorporate well. Turn heat off and when the soup is a bit cooler add the creamer and salt and pepper to taste.

This is a really creamy delight and went well with the ginger sesame swaii I made as well.

Bon Appétit

2 Comments Add yours

  1. Jennifer M. says:

    The color of this soup is amazing! I’m not a vegetarian, but I would definitely eat this 🙂


    1. I’m not either, but I have a friend who is and I am trying to put more friendly recipes up for him! It was amazing actually. Very light and smooth! This was my first time making it, I think it would be great as a fall addition to the menu.


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