Roasted Butternut Squash and Cranberry Soup by Leslie Durso

Photo by Jackie Sobon (Vegan Yack Attack)

Maybe it sounds odd, but this combo is one of my favs! This soup just screams Fall! I hope you enjoy!

Butternut Squash and Cranberry Soup

Serves 6

1 large butternut squash, peeled, deseeded and diced (should be about 5-6 cups diced)

6 sprigs of thyme

6 garlic cloves

1 medium onion, diced

5-6 cups of vegetable broth

1/4 cup dried cranberries

a dash of cayenne pepper

1 tsp. cumin

Preheat your oven to 400 degrees

Toss the diced squash, thyme sprigs, and garlic in a couple tablespoons of olive oil and salt and pepper. Pour out on a foil lined cookie sheet and bake for 25-30 minutes until fork tender. Carefully remove the thyme sticks and discard. Reserve about 1/2 cup butternut squash for garnish if you like.

In a large soup pot, sauté the onion in a couple tablespoons of olive oil. When soft, add in the roasted butternut squash and garlic. Pour enough vegetable broth over the squash to just cover it. Add in the cranberries, cayenne, and cumin. Bring to a boil and then reduce to a simmer for about 15 minutes.

Working in batches, transfer the soup to your blender and blend until smooth. Return to the pot and add more broth if it’s too thick. Season to taste.

Serve warm with the reserved diced butternut squash, some extra virgin olive oil, sea salt, and scallions, or nothing 🙂