Description
A warm and comforting butternut squash and apple soup that is perfect for chilly days.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 2 medium tart apples (such as Granny Smith), chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic until fragrant.
- Add cubed butternut squash and chopped apples; sauté for an additional 5 minutes until slightly softened.
- Pour in vegetable broth, bringing it to a gentle boil. Reduce heat and simmer for 20-25 minutes until the squash is tender.
- Blend the mixture until smooth using an immersion blender or regular blender (be cautious with hot liquids).
- Stir in coconut milk, seasoning with salt and pepper to taste. Heat through gently before serving.
Notes
- This soup can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe is naturally vegan and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 8g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg