Description
A delightful dish that combines the natural sweetness of butternut squash and apples, enriched with coconut milk and a hint of cinnamon.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 cup apples (Granny Smith), peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Prep ingredients: Begin by peeling and cubing your butternut squash, dicing the onion, and mincing the garlic.
- Sauté onions and garlic: In a large pot, heat olive oil over medium heat. Add the diced onions and cook until translucent. Stir in the minced garlic and sauté until fragrant.
- Cook squash and apples: Stir in the cubed butternut squash and diced apples. Cook briefly until they begin to soften.
- Add broth and simmer: Pour in enough vegetable broth to cover the ingredients. Bring to a boil, then reduce heat to a simmer. Cook for about 20 minutes until the squash is tender.
- Incorporate coconut milk and spices: Stir in the coconut milk, cinnamon, and nutmeg. Simmer for an additional 5 minutes.
- Blend to perfection: Use an immersion blender to blend the soup until silky smooth, adjusting seasoning with salt and pepper as needed.
Notes
For best flavor, choose a ripe butternut squash. Consider adding a dash of cayenne pepper for heat or lime juice for brightness. Garnish the soup with toasted pumpkin seeds or croutons for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg