Creamy Autumn Soup

As Vegan MoFo ends, it seems fitting to recreate a recipe from one of my favorite blogs-Oh She Glows! Ending with a beautiful, creamy soup also seems like the ideal way to close out the month and fully embrace soup season.

My version looks NOTHING like the OSG version, but I imagine it tastes just as delicious. All the veggies blend together perfectly, and I always feel great when I can get not one, not two, not three but SEVEN major veggies into one dish.

This one is great with grilled cheese or alongside a creamy mac and cheese dish. Can you tell I’m all about hearty comfort foods right about now?

Oh, and why have I never had Delicata squash til now?! So pretty and yummy!

7 cups vegetable broth

1 Delicata squash, seeded and sliced

1 head of broccoli, chopped into florets

1 large onion, chopped

2 cups butternut squash, chopped

1 large sweet potato, chopped (peel it if you want-I didn’t so I think that’s why I got a darker hue to the soup)

1 cup chopped celery

1 cup chopped carrot

6 tbsp nutritional yeast

2 tbsp soy-free Earth Balance

4 cloves garlic, minced

1 tsp paprika

1 cayenne pepper, minced

1 tsp sea salt

1/4 tsp black pepper

Pumpkin seeds for garnish

• Saute onion, garlic and cayenne pepper in Earth Balance over medium heat for 8 minutes
• Add the rest of the vegetables, each type one at a time, and cooking for a minute in between before adding more
• Once all vegetables are in, add vegetable broth and bring to a boil
• Reduce to simmer, cover, and cook for 20 minutes
• Once cooked, remove from heat, add nutritional yeast, paprika, salt and black pepper and let cool
• Blend in batches in a blender until creamy