Description
Cozy up with a bowl of butternut squash soup made with apples and ginger!
Ingredients
Units
- 1 medium butternut squash (about 4 cups cubed)
- 1 tbsp avocado oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1-inch piece fresh ginger, finely chopped
- 1 apple, peeled, cored, and chopped
- 1 litre vegetable broth
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise and place it cut side down on the prepared baking sheet. Roast for 25–35 minutes, or until the flesh is tender. Let cool slightly.
- Scoop out and discard the seeds, then use a spoon to scoop the flesh into a bowl. Discard the skins.
- Heat the avocado oil in a large pot over medium-high heat. Add the onion, garlic, and ginger, and sauté for 2–3 minutes until fragrant.
- Add the roasted squash, chopped apple, nutmeg, salt and pepper. Sauté for another minute to combine.
- Pour in the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
- Use an immersion blender to purée the soup until smooth. (Alternatively, carefully transfer the soup to a regular blender in batches, blend until smooth, then return it to the pot.)
Notes
- Pick a squash that feels heavy with matte skin and no soft spots.
- Roast the squash first for richer, sweeter flavour.
- For extra creaminess, stir in 1/2–1 cup coconut milk.
- Taste after blending and adjust with more salt, pepper, or nutmeg.
- Garnish with coconut milk, pumpkin seeds, roasted chickpeas, or fresh herbs.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 120
- Sugar: 10g
- Sodium: 400mg
- Fat: 1g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 2g