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Vegan Butternut Squash Apple Soup

Vegan Butternut Squash Apple Soup

Prep Time

15 minutes

Cook Time

30-35 minutes

Servings

3-4
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Ingredients

3 tablespoons olive oil,
1 large yellow onion, chopped,
1 cup raw cashews,
2 pounds butternut squash, cubed,
1 large apple, peeled, cored and chopped (honey crisp or braeburn),
1 cup carrot, chopped,
1 teaspoon fresh thyme leaves,
1 bay leaf,
4 cups vegetable stock, plus more to thin if desired,
1/2 teaspoon Kosher salt, plus more to taste,
Black pepper, to taste

Instructions

  1. Set Ninja Cooking System to STOVETOP HIGH or use a large skillet pan. Add oil and heat until it shimmers. Add the onions and cook, stirring, until they begin to soften, about 5 minutes.
  2. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes.
  3. Add the squash, apple, carrot, thyme, and bay leaf and sauté for 5 minutes. Add the stock and stir to combine. Season to taste with salt and pepper and bring the soup to a simmer. Reduce the heat to MED, cover the pot and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes.
  4. Remove and discard bay leaf. Let soup cool to room temperature.
  5. Place the Top Blades in the Ninja Ultima Pitcher and select Speed 1. Working in batches, pour cooled soup into Pitcher. Flip the switch to START and slowly increase to Speed 7 and blend for 30 seconds or until the soup reaches a creamy, silky texture. Repeat with remaining soup.*
  6. Add all blended soup to the Ninja Cooking System or large stock pot and reheat on STOVETOP MED. Season to taste with salt and pepper before serving.
*If your UltimaTM has preset speeds, follow the first 4 steps and then do the following: Set to LOW and flip the switch to START. Blend for 5 seconds. Increase to MED and blend for 30 seconds or until the soup reaches a creamy, silky texture.

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