Butternut Squash Soup
User Reviews
5.0
33 reviews
Excellent
Butternut Squash Soup
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This cozy Butternut Squash Soup is sweetened with apple and seasoned with warming spices like ginger, cinnamon, and paprika. It’s made with coconut milk, so it’s also dairy-free and vegan.
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Ingredients
- 1 tablespoons olive oil
- 6 cups cubed (peeled butternut squash (about 30 ounces))
- 1 large sweet apple (peeled and roughly chopped)
- 1 small onion (roughly chopped)
- 2 tablespoon chopped fresh sage
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoon paprika
- 4 1/2 cups vegetable broth
- 1/2 cup canned light coconut milk (plus more for garnish)
- 1 tablespoon fresh grated ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 400F.
- In a large heavy oven safe pot or dutch oven, combine squash, apple, onion, chopped sage, 1/4 teaspoon salt, cinnamon and paprika, toss with 1 tablespoon olive oil. Roast until the squash is tender, about 30 minutes. Transfer to the stove.
- Add the broth, coconut milk, ginger, 1/4 teaspoon salt and nutmeg and bring to a boil. Use an immersion blender and blend until smooth (or transfer to the blender, in batches).
- To serve, drizzle more coconut milk on top, if desired and sprinkle with a pinch of nutmeg.
Notes
- Makes 8 cups.
Nutrition Information
Show Details
Serving
11/3 cups
Calories
144kcal
(7%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1.5g
(8%)
Sodium
199mg
(8%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 11/3 cups | |
| Calories | 144kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1.5g | 8% |
| Sodium | 199mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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