Butternut Squash Soup
User Reviews
5.0
36 reviews
Excellent
Butternut Squash Soup
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This creamy Butternut Squash Soup is made with apple, cinnamon, and has a lightly spicy kick. It's the perfect way to warm up as the weather cools down!
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 1 large apple , cored and diced
- 2 cloves garlic , minced
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 2 pounds butternut squash , peeled, seeded, and cut into 1-inch chunks
- 4 cups water
- 2 teaspoons salt , plus more to taste
- 1/2 cup almond milk (or oat milk)
- 2 tablespoons pure maple syrup
- freshly ground black pepper
Instructions
- Add the olive oil to a large pot over medium-high heat, and saute the onion and apple until softened, about 8 minutes. Add in the garlic, cinnamon, and cayenne, and stir for 1 more minute.
- Add in the butternut squash, water, and salt, and stir to combine. Bring the water to a boil, then lower the heat and cover the pot to let the soup simmer until the squash is fork tender, about 25 minutes.
- When the squash is tender, add in the almond milk and maple syrup, and puree the soup with an immersion blender. (Alternatively, you can transfer the soup to a blender and carefully blend it, with your blender vent lightly covered with a thin towel so the lid doesn't blow off-- be careful not to burn yourself!)
- Taste the soup and adjust any seasoning to taste, adding freshly ground black pepper, along with more salt or maple syrup, as desired. (I usually add an extra ½ to ¾ teaspoon of salt.) Serve warm, with an extra sprinkle of cinnamon on top.
- Leftover soup can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.
Equipments used:
Notes
- Nutrition information is for roughly 1 cup of soup, assuming you get 8 cups total from this recipe. This information is automatically calculated, and is just an estimate, not a guarantee.
- • If you have canned butternut squash on hand, check out my Slow Cooker Pumpkin Soup recipe for guidance. (It already calls for canned pumpkin, so you can see the ratios used.)
- • You can use any other milk you like in this recipe. Coconut milk will add more creaminess, or you can use heavy whipping cream if you don't need a dairy-free recipe.
Nutrition Information
Show Details
Calories
101kcal
(5%)
Carbohydrates
22g
(7%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Sodium
614mg
(26%)
Potassium
460mg
(13%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
12081IU
(242%)
Vitamin C
26mg
(29%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 614mg | 26% |
| Potassium | 460mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 12081IU | 242% |
| Vitamin C | 26mg | 29% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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