Butternut Squash Soup
Ingredients
The soup base
-
2
pounds
butternut squash, peeled, seeded, and cut into 1-inch chunks
-
1
large
yellow onion, diced
-
1
large
apple, cored and diced
-
2
cloves
garlic, minced
-
1
teaspoon
ground cinnamon
-
⅛
teaspoon
cayenne pepper (optional)
-
4
cups
water
-
2
teaspoons
salt, plus more to taste
-
½
cup
almond milk (or oat milk)
-
2
tablespoons
pure maple syrup
-
freshly ground
black pepper
to taste
Cooking oil
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté the onion and apple until softened.
- Add minced garlic, cinnamon, and cayenne pepper, stirring for an additional minute.
- Add cubed butternut squash, water, and salt, then bring to a boil before reducing heat to simmer until the squash is tender.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender to blend.
- Stir in almond milk and maple syrup, adjusting seasoning to taste.
- Serve warm, garnished with a sprinkle of cinnamon.
Nutrition Facts (estimated)
Servings
8
Calories
101
Total fat
2g
Total carbohydrates
22g
Total protein
1g
Sodium
614mg
Cholesterol
0mg
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