Description
A creamy, healthy fall recipe that combines the sweetness of apples with the earthiness of butternut squash.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 apples, peeled, cored, and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the cubed butternut squash and chopped apples, stirring to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the squash and apples are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and ground cinnamon, and season with salt and pepper.
- Heat through and serve warm.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Garnish with roasted pumpkin seeds for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Butternut Squash and Apple Soup, fall recipe, healthy soup