Butternut Squash Apple Soup
Ingredients
-
2
tablespoons
oil
-
½
medium
yellow onion, peeled and diced
-
2
inches
fresh ginger, peeled and minced
-
1½
teaspoons
coarse salt
-
1
teaspoon
ground nutmeg
-
¼
teaspoon
ground black pepper
-
¼
teaspoon
cayenne pepper
-
6-7
cups
cubed butternut squash (from about 1 medium squash)
-
2
medium
apples, cubed, skins on (about 2 cups)
-
2-3
cups
unsalted vegetable or chicken stock
-
½
cup
full fat canned coconut milk
-
1½
tablespoons
balsamic vinegar
-
3
tablespoons
maple syrup
Instructions
- Heat oil in a stock pot or Dutch oven over medium heat.
- Sauté the onion for 4-5 minutes.
- Add ginger, salt, nutmeg, black pepper, and cayenne, stirring to combine.
- Incorporate the cubed butternut squash and apples.
- Pour in the stock and bring the mixture to a simmer for 15-20 minutes until vegetables are very soft.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk, balsamic vinegar, and maple syrup, adjusting seasoning as needed.
Nutrition Facts (estimated)
Servings
8
Calories
232
Total fat
6g
Total carbohydrates
46g
Total protein
2g
Sodium
565mg
Cholesterol
0mg
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