This fall classic is dairy-free and loaded with fresh vegetables! I use roasted cauliflower instead of cream to ensure a creamy texture, and I add a little bit of apple for some subtle sweetness. This keeps the nutrition content way up.

I like to serve this soup hot with a dollop of coconut yogurt and pepitas sprinkled on top. It’s a great way to start a dinner party because you can make it ahead of time!

Ingredients

• 2 T olive oil (divided)

• 3 c butternut squash (peeled and cut into pieces)

• 1 c cauliflower (cut up)

• 1 c carrots (peeled and thickly sliced)

• ½ medium apple (peeled and sliced

• ½ c white onion (diced)

• 2 cloves garlic (minced

• 3 c vegetable broth

• 1 t salt

• ¼ t nutmeg

• ½ t cinnamon

• ¼ t pepper

• coconut yogurt and pepita seeds for garnish

Instructions

Heat oven to 400°. Combine squash, cauliflower, carrots, and apples in a bowl with 1 T olive oil. Spread out on a baking sheet and roast for approximately 20 minutes until softened. Pour remaining 1 T olive oil in a pot or dutch oven. Add onions and garlic and cook until onions are soft. Add roasted vegetables (and apple), salt, and broth to the pot, stir and simmer for a few minutes. Use an immersion blender and blend all ingredients until smooth, or pour the contents of the pot into a blender and blend on puree until smooth. If needed, add more vegetable broth to get the desired consistency. If you used a standing blender, pour the mixture back into the pot. Add spices and mix well. Garnish each bowl with a dollop of yogurt and a sprinkle of pepita seeds. Serves 6.