A vegan soup recipe that's perfect for winter.
Preheat oven to 350 degrees.
Peel the skin from the butternut squash {I use a vegetable peeler} and chop into 1/2 inch to 1-inch pieces. Toss with 1 Tablespoon olive oil, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Roast for 1 hour.
Chop cauliflower into florets. Peel and chop carrots into chunks. Toss with 1 Tablespoon olive oil, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Roast for 40 minutes in a separate pan.
Dice yellow onion and saute in the soup pot on medium-low with 1 Tablespoon butter and 2 teaspoons olive oil for ~3 minutes. Chop sage leaves and add to the onions. Peel and chop the apple and add to the onions. Continue cooking, stirring occasionally, for ~5 minutes.
Add vegetable broth and water to the soup pot. When squash, cauliflower and carrots are done roasting, add to the soup pot and bring to a boil. Add red pepper flakes. Simmer for 25 minutes on low.
After the soup is done simmering, take the lid off and let it rest for ~5 minutes. Add soup mixture to your blender in two batches to puree {approximately 30 seconds}.