Creamy Butternut Squash Soup

Preheat your oven to 375°F. In a large, deep stockpot or Dutch oven, heat the extra-virgin olive oil (2 tbsp) over low. Add the yellow onions (2 medium) and cook until very tender, about 15 to 20 minutes, stirring occasionally. Start 20m timer

While the onions cook, cut and peel the butternut squash (2 large) and apples (4 medium). Add them to the pot, then add vegetable broth (2 cups). Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are very soft, about 20 to 30 minutes depending upon how large you cut your squash and apple pieces (smaller pieces will cook more quickly). Start 30m timer

Meanwhile, prepare the croutons. Place the sourdough cubes (6 cups) on a large baking sheet. Drizzle with extra-virgin olive oil (3 tbsp), sprinkle with minced fresh sage (2 tbsp) and kosher salt (0.5 tsp). Toss to coat. Spread the cubes in a single layer, then bake until lightly crisp and brown, 10 to 12 minutes, tossing once halfway through. Sprinkle with freshly grated vegan parmesan (3 tbsp), toss to coat, then set aside until ready to serve. Start 12m timer

Once the apples and squash in the soup pot are tender, puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade to puree in batches. Return soup to the pot once complete. Add vegetable broth (1 cup), then stir, adding a bit more broth as needed to reach your desired consistency (the soup will thicken somewhat when stored). Leave the texture fairly thick and rich. Stir in the kosher salt (1.25 tsp), freshly grated nutmeg (0.5 tsp), ground black pepper (0.25 tsp), and cayenne pepper (0.25 tsp). Taste and add a bit more salt and pepper as desired. Serve hot, topped with sage croutons.