Description
A delicious and creamy soup made with butternut squash and tart apples, perfect for a cozy meal.
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
- to taste Salt and pepper
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 stored in the refrigerator for up to 3 days.
- Make it vegan by using unsweetened coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg