Apple and Squash Soup
Butternut squash is a good source of vitamin A, vitamin C, and fiber, making it a nutritious addition to this soup.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 500 gram Butternut Squash
- 2 piece Apples
- 1 piece Onion
- 2 clove Garlic
- 4 cup Vegetable Stock
- 1 cup Coconut Milk
- 1 tablespoon Olive Oil
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Peel and chop the butternut squash, apples, onion, and garlic.
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté until fragrant.
- Add the butternut squash and apples, and cook for a few minutes.
- Pour in the vegetable stock and bring to a boil.
- Reduce the heat, cover the pot, and simmer for about 20 minutes or until the squash is tender.
- Remove from heat and let the soup cool slightly.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Return the pureed soup to the pot, and stir in the coconut milk, cinnamon, nutmeg, salt, and black pepper.
- Place the pot back on the stove and heat the soup over low heat until warmed through.
- Serve hot and garnish with a sprinkle of cinnamon or a dollop of coconut cream if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.