Adapted from minutemeals vegetarian.
1/2 cup pine nuts
1 apple, grated
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried sage
2 cups cooked butternut squash (frozen is okay)
most of a bag of fresh spinach leaves
1/3 cup hard apple cider
3 cups veggie broth
salt and pepper to taste
nutritional yeast to taste
Spread the pine nuts in a baking dish. Cook them at 350 degrees until toasted.
Heat the olive oil in the bottom of a soup pot. Add the garlic, sage and apple and cook over medium heat until the garlic is getting golden. Add the squash, broth, cider and seasoning and heat through. Add the spinach leaves and 1 handful pine nuts and stir until wilted but still vibrant green.
Serve soup topped with toasted pine nuts.
