Description
Warm up with a bowl of this comforting Cozy Butternut Squash Soup, a velvety blend of squash, apple, and warm spices. Perfect for chilly autumn days!
Ingredients
Scale
Ingredients:
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 medium carrot (peeled and chopped)
- 1 apple (peeled and chopped, preferably Honeycrisp or Gala)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 cups vegetable broth
- ½ cup full-fat coconut milk or heavy cream
- Salt and black pepper to taste
- Pumpkin seeds and fresh thyme for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until translucent, about 5 minutes.
- Add ingredients: Stir in garlic, carrot, and apple; cook for 3–4 minutes. Add squash, spices, salt, and pepper.
- Cook soup: Pour in broth, bring to a boil, then simmer covered for 20–25 minutes until squash is tender.
- Blend soup: Remove from heat, blend until smooth. Stir in coconut milk/cream, adjust seasoning, and reheat if necessary.
- Garnish and serve: Top with pumpkin seeds and thyme if desired.
Notes
- For added depth, roast the butternut squash at 400°F for 30–35 minutes before adding to the soup.
- You can substitute sweet potato for some or all of the squash.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
