Yield: 2
Butternut Squash Apple Soup
Cook Time
25 minutes
Total Time
25 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2-3 cloves of garlic minced
- 1 Granny Smith apple diced
- 1/2 tablespoon chopped fresh rosemary or 1 tsp dried
- 1 teaspoon finely chopped fresh sage or 1/2 tsp dried
- 1 small butternut squash peeled and diced (about 5–6 cups/800 g)
- 1 13.5 ounce can full-fat coconut milk
- 3 cups vegetable broth
- Salt and black pepper to taste
Instructions
- Warm the oil in a large pot or dutch oven over medium-high heat. Add the onion and apple and sauté until the onion is translucent, 3 to 5 minutes Add in the garlic, rosemary, sage, and a pinch of salt. Sauté for an additional 1 to 2 minutes, until fragrant.
- Bring to a Boil: Add in the squash, coconut milk, and vegetable broth. Stir well, then bring to a boil over high heat.
- Simmer: Reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the squash is fork-tender.
- Blend: Carefully use an immersion blender to blend the soup until smooth. You can also transfer the soup to an upright blender with a venting lid; blend on high speed for 14 to 60 seconds, until creamy.
- Serve: Serve as desired; leftovers will keep in the refrigerator for up to 5 days, or can be frozen for up to one month.
Notes
You can save time by using frozen squash in place of fresh
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 207Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1307mgCarbohydrates: 28gFiber: 7gSugar: 11gProtein: 3g
