Exploits of a Vegan Wannabe

I crave soup when it is cold. That means from September until May in Michigan, I only want to eat soup and the occasional vegan cupcake. Comfort foods abound in this kitchen. Roasting vegetables and pureeing them is one of the easiest ways to create an inexpensive, comforting soup that does not require animal or dairy products. You are able to celebrate the flavors of your chosen fruit or veg without much effort  and that is always delicious.

Fennel is so mysterious to me. It looks like dill/celery/bok choy,  yet tastes like licorice. Roasting it brings out a sweetness that I did not expect. It is marvelous and worth celebrating in this soup. The subtle sweet note is why I paired the pureed veggies and apple with apple juice instead of a savory broth. The finished soup has a hint of both sweet and tart flavors that I hope you enjoy.

Roasted squash, fennel & apple soup

by: S. Duquet and S. Boulton

Ingredients

3 C diced 1/2 inch square  butternut squash (approx 1/2 of a medium squash)

3 C chopped fennel (approx 2-3 large fennel bulbs chopped a bit larger than the squash)

3 C chopped apple I used Honey Crisp (approx four medium sized apples chopped a bit larger than the squash)

1/8 tsp black pepper

1/8 tsp salt

2 Tbsp maple syrup

1/3 C low sodium vegetable broth

2 C all natural no sugar added Apple Juice I used Simply Apple

Root chips for garnish (not necessary but looks and tastes very nice with soup, try Terra Exotic Vegetable Chips )

Make It Happen

Put squash, fennel and apple in a roasting pan.  Add pepper, salt and maple syrup.  Pour  in the vegetable broth and gently stir all to coat.  Cover with lid or foil and roast in a 375 degree oven until tender. Approx 45-50 minutes.

Remove from oven and allow to cool enough to handle.  Put roasted veggies and juice into a blender or food processor and blend until creamy and smooth.

Reheat, top with root chips and enjoy.

The color, the smell…so uniquely autumnal. The fennel and apple are the star in this soup and I really love that. It is a butternut soup in which the butternut willingly takes the back seat. It is a unique twist on a fall staple. The soup is rich and creamy. The root chip topper is like a refined oyster cracker.  This soup is an  ideal accompaniment to a crackling fire and a good book.  Roasted squash, fennel & apple soup can be a great new addition to your recipe library.

Have a delicious weekend.

Tags: compassionate eating, cooking with fennel, plant based diet, trying vegan, vegan butternut squash soup, vegan entree, vegan soup, vegan soup recipe, vegan wannabe