Butternut Squash Soup
User Reviews
5
Butternut Squash Soup
Description
Butternut Squash Soup combines peeled and seeded squash with diced apple, onion, garlic, and warming spices including cinnamon and cayenne pepper. The ingredients are sautéed, simmered until tender, then blended with almond milk and maple syrup to create a velvety smooth soup. The natural sweetness of the apple and maple syrup complements the earthy squash, while cinnamon and a touch of cayenne add warmth and gentle spice. Black pepper and additional seasoning can be adjusted to taste.
The soup has a silky texture and a balanced flavor profile that features both sweet and savory elements. It can be served warm as a starter or light meal, especially good for autumn or winter. An extra sprinkle of cinnamon on top enhances its aroma and presentation.
For versatility, different types of milk such as oat, coconut, or dairy-based cream can be used to vary creaminess. Leftover soup stores well refrigerated for later enjoyment.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 1 apple cored and diced, large
- 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
- black pepper freshly ground
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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