Description
A delightful soup combining butternut squash and apples, perfect for any season with a creamy texture and warm spices.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 2 cups apples, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until translucent.
- Add the butternut squash and apples, cooking for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer until the squash is tender, about 15-20 minutes.
- Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
- Stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Heat through before serving. Enjoy!
Notes
Can be stored in the fridge for up to three days or frozen for up to three months. Serve with toasted pumpkin seeds or a swirl of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, apple soup, vegan soup, creamy soup, fall recipes