Butternut Squash Soup
Sweet roasted butternut squash and tart Honeycrisp apple pureed into a velvety, warming autumn soup. Nutmeg, ginger, and coconut milk add warmth and subtle indulgence to every soothing spoonful.
Ingredients
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servings
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Instructions
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Heat olive oil in a large soup pot over medium heat; add diced onion and sauté for 5 minutes until soft.
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Add minced garlic, ground nutmeg, and ginger, stirring for 1 minute until fragrant.
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Add cubed butternut squash, chopped apple, and vegetable broth; bring to a rolling boil.
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Lower heat to a gentle simmer, cover, and cook for 25 minutes until squash cubes are easily pierced with a fork.
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Puree soup with an immersion blender until completely velvety and smooth.
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Stir in coconut milk, season with salt and pepper, and garnish with roasted pumpkin seeds before serving.
Notes & Tips
The chopped apple lends a pleasant hint of sweetness that enhances the roasted squash.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 4g g |
| Fat | 8g g |
| Carbohydrates | 36g g |
| Fiber | 5g g |