Roasted Butternut Squash and Apple Soup
Roasted Butternut Squash and Apple Soup
Created by:
Admin
Recipe Type: Light Meal
Cuisine: Vegan
Number Servings: 4
Prep Time:
Cook Time:
Total Time:
Butternut squash is considered to be one of the Super Foods - high in fiber, antioxidants, phytonutrients, beta-carotene and anti-inflammatory compounds. Feel free to top it off with a few thinly sliced apple strips, or roasted (and salted if you like) pumpkin seeds for additional color, crunch and nutrition.
What You Need
- 4 cups of peeled and cubed butternut squash, roasted
- 1 large apple, peeled, cored and cubed
- ½ of a large yellow onion, diced
- 1 Tbsp coconut oil
- ½ to 1 teaspoon curry powder (or to taste)
- 3-1/2 cups vegetable broth
- ½ cup almond milk
- 1 tsp salt (or to taste)
- Cinnamon (few dashes)
- Roasted salted pumpkin seeds (optional)
How to Do It
- Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
- Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
- Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste
- Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
- Enjoy with crusty bread
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Category: Light Meals
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