Description
A comforting and creamy soup made with butternut squash and apples, perfect for warming your soul on a chilly day.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 apples, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add the cubed butternut squash and chopped apples, stirring for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Heat through.
- Serve warm, garnished with a sprinkle of cinnamon if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg