Easy Butternut Squash Soup
Servings: 6
Calories: 132kcal
This Butternut Squash Soup is a healthy & delicious recipe, made with apple, cinnamon, and a touch of spice. It's so easy to make on the stove top, or in the Instant Pot.
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 1 large apple , cored and diced (I used a large Fuji apple)
- 2 cloves garlic , minced
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 2 pounds butternut squash , peeled, seeded, and cut into 1-inch chunks
- 4 cups water
- 2 teaspoons salt
- 1/2 cup almond milk (or oat milk)
- 2 tablespoons pure maple syrup
- Freshly ground black pepper
Instructions
- Add the olive oil to a large pot over medium heat, and saute the onion and apple until softened, about 5 minutes. Add in the garlic, cinnamon, and cayenne, and stir for 1 minute.
- Add in the butternut squash, water, and salt, and stir to combine. Bring the water to a boil, then lower the heat and cover the pot to let the soup simmer until the squash is fork tender, about 25 minutes.
- When the squash is tender, add in the almond milk and maple syrup, and puree the soup with an immersion blender. (Alternatively, you can transfer the soup to a blender and carefully blend it, with your blender vent lightly covered with a thin towel so the lid doesn't blow off-- be careful not to burn yourself!)
- Taste the soup and adjust any seasoning to taste, adding freshly ground black pepper, along with more salt or maple syrup, as desired. Serve warm.
- Leftover soup can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.
Nutrition
Calories: 132kcal | Carbohydrates: 29g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 792mg | Potassium: 606mg | Fiber: 4g | Sugar: 11g | Vitamin A: 16106IU | Vitamin C: 35mg | Calcium: 96mg | Iron: 1mg