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This cozy Butternut Squash Soup is sweetened with apple and seasoned with warming spices like ginger, cinnamon, and paprika. It’s made with coconut milk, so it’s also dairy-free and vegan.
This creamy Butternut Squash Soup is so good and easy to make. To make it extra flavorful, the butternut squash is roasted in the oven with the apples, onion, and sage to enhance the flavor, and then it’s blended with coconut milk and ginger. This butternut soup is perfect with a salad or sandwich for lunch or as a
starter for dinner. More healthy butternut squash soup recipes to try are this Coconut Curry Butternut Squash Soup, Slow Cooker Butternut Squash Soup, and Butternut Squash Soup with Sage.
Store this easy butternut squash soup in the refrigerator for up to 5 days or in the freezer for 3 months. To thaw, transfer the container to the fridge the night before eating and then microwave or reheat it on the stove until warm.
Yes, you need to peel butternut squash before adding it to soup. The skin is tough, and the soup’s consistency won’t be smooth if you leave it on. Microwaving the squash for a few minutes first will make peeling and cutting it easier.
Roasting the vegetables and pureeing them thickens butternut squash soup without adding cream.
Yield: 6 servings
Serving Size: 1 1/3 cups
Preheat oven to 400F.
In a large heavy oven safe pot or dutch oven, combine squash, apple, onion, chopped sage, 1/4 teaspoon salt, cinnamon and paprika, toss with 1 tablespoon olive oil. Roast until the squash is tender, about 30 minutes. Transfer to the stove.
Add the broth, coconut milk, ginger, 1/4 teaspoon salt and nutmeg and bring to a boil. Use an immersion blender and blend until smooth (or transfer to the blender, in batches).
To serve, drizzle more coconut milk on top, if desired and sprinkle with a pinch of nutmeg.
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Serving: 1 1/3 cups, Calories: 144 kcal, Carbohydrates: 28 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1.5 g, Sodium: 199 mg, Fiber: 5 g, Sugar: 10 g