Description
Cozy up with a bowl of butternut squash soup made with apples and ginger!
Ingredients
Units
Scale
- 1 medium butternut squash (approx 4 cups cubed)
- 1 tbsp avocado oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1-inch cube of ginger, peeled and chopped
- 1 apple, peeled, cored and chopped
- 1–litre vegetable broth
- 1/4 tsp nutmeg
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F and line a bakingย panย with parchmentย paper.
- Cut the squash in half and place face down on the baking pan. Bake for 25-40 minutes until the squash is tender. Let cool enough to handle the squash.
- Using a spoon, remove seeds from the squash, and then scoop the squash into a bowl leaving the outer skin. Discard the squash skins.
- Heat the avocado oil in a large pot on medium-high heat then add the onions, garlic and ginger and sauteรฉ for 2-3 minutes.
- Add the squash and apple and sauteรฉ together for another minute.
- Add the vegetable broth, nutmeg, salt and pepper and bring to a boil.
- Reduce heat to low, then cover and let simmer for 10 minutes.
- Use an immersion blender (or a regular blender) to pureรฉ the soup.
Notes
Pressed for time? Microwave the squash for 4-5 minutes, then roast in the oven for 15 minutes.
Store leftovers in the fridge for 5 days.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 116
- Sugar: 10g
- Sodium: 400mg
- Fat: 1g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 2g