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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 154.7
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 990.8 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 9.5 g
  • Protein: 2.1 g

View full nutritional breakdown of Emily's Creamy Butternut Squash, Carrot, & Apple Soup calories by ingredient
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Emily's Creamy Butternut Squash, Carrot, & Apple Soup

Submitted by: THEFRONTBURNER
Emily's Creamy Butternut Squash, Carrot, & Apple Soup

Introduction

This warm creamy soup tastes decadent and heavy, without any extra calories or fat. This warm creamy soup tastes decadent and heavy, without any extra calories or fat.
Number of Servings: 4

Ingredients

    1 small onion
    1 large butternut squash
    2 small (or 1 large) apple – mine were Gala
    2 carrots
    4 cups vegetable broth
    2 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp curry powder
    1 bay leaf
    1/2 cup almond milk

Directions

Makes 4 generous (2 cup) servings.

Start by dicing the onion and sautéing in a tiny bit of olive oil. This is best done in a dutch oven or other large soup pot. Next, cube up all the veggies – butternut squash, apples, and carrots – and combine them in a large bowl.

Once the onions are softened and starting to brown, add the rest of the vegetables to the pot, and top with 4 cups of vegetable broth.

Add in the spices, stir, and bring to a boil. Once the soup comes to a boil, turn it down to a simmer and cover for about 15 minutes, until vegetables are very soft. If vegetables are soft and starting to break down, it’s time to BLEND!

Use an immersion blender to puree the soup to a creamy, thick consistency. If you don’t have an immersion blender, you can also use a regular blender (in several batches), but make sure you take the plastic knob off the top before you blend. This is key in order to release steam – otherwise you will have soup everywhere. Don’t say I didn’t warn you!

Finish the soup with a half cup of almond milk, or other milk if you prefer. I use almond milk because I love the creamy texture and consistency, and the fact that it is much lower calorie than typical dairy milk.

Stir in the milk, bring back up to a slight simmer to heat through, and serve!!






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Member Ratings For This Recipe



  • 7 of 9 people found this review helpful
    This recipe doesn't take into account the olive oil used to saute the onion. Adding the spices to the onion gives a richer flavour to the soup. Use water to save 980 mg of sodium per serving. I usually use less water and balance the consistency with milk for a healthier calorie count - 8/26/11

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  • Incredible!
    5 of 5 people found this review helpful
    I made this for dinner tonight and I love it! My only modification was that I added low sodium vegetable broth. Delicious!! - 10/11/10

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  • Very Good
    4 of 4 people found this review helpful
    Made this tonight, first time to try butternut squash soup. My modification was to use coconut milk as I had no almond milk. I would definitely add more curry powder and some cracked pepper and salt next time. Creamy and filling. Thanks for the recipe. - 11/26/10

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  • Incredible!
    4 of 4 people found this review helpful
    Soooo delicious!!!
    I added some chili powder and garlic powder, as well as salt and pepper. And I used unsweetened soy milk instead of almond, but I'd like to try almond next time. I also upped the amount of curry, based on what other users had said. Oh, and I also used a honey crisp apple. YUM!!! - 10/21/10

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  • Very Good
    4 of 4 people found this review helpful
    Delicious! I will defninitely make it again. May add a bit more curry powder, as it seemed to need just a little more seasoning. - 10/14/10

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  • Incredible!
    3 of 3 people found this review helpful
    I made this over the weekend. It was great. I did change it slightly. I didn't have almomd milk, so I used fat free half and half. I wanted a bit of sweetness so I added 1/2 cup of splenda brown sugar blend with some cinnamon. YUMMO! I will be making this again! - 11/6/11

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  • 3 of 3 people found this review helpful
    Personally, I'm not a big fan of curry. So, next time (and there will be a next time) I will decrease the curry to 1/4 teaspoon. Substituted low fat/sodium chicken broth. Added 1 tablespoon of brown sugar, 1/8 teaspoon salt and about 8 grinds from the pepper mill. I used fat free evaporated milk. - 12/3/10

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  • Incredible!
    2 of 2 people found this review helpful
    We don't like curry powder that well, so I cut that out and added 1tsp.ground ginger and cut the cinnamon in half. Also, this soup freezes well, just stir while reheating as it will initially look "curdled." Yummy! - 9/30/11

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  • O.K.
    2 of 2 people found this review helpful
    Perhaps I added too much apple but it was too tart and sweet - 11/9/10

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  • Incredible!
    2 of 2 people found this review helpful
    My family loved this!!! Thanks for a great soup! I did change it up a bit and added some chicken stock and less of the veggie stock... - 10/31/10

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  • Also added sauteed celery with onions and 1 clove garlic. - 12/16/13

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  • I don't like to use milk in soup recipes, so I add about a third cup of grated mozzarella cheese to the soup when I'm blending it and it cuts the sweetness a little as well as adding creaminess. Loved it. - 10/29/13

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  • Loved it! I added a sweetner as we loved things sweet. Used low fat 1/2 & 1/2 as that's all we had it in the house. Would reduce the liquids next time so it gets thicker after blending. Making it again very soon! - 9/28/13

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  • Going to try this over the weekend. Great tips from all those who commented too. - 5/3/13

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  • Used 1% milk & chicken broth. Did not care for the taste that much. I doubt my substitutions made the flavor just "not quite right" but who knows. Will try again using the recipe as a starting off place. - 2/18/13

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  • Very good. I love the thickness of this. I added some parsnips and only used 1 apple. I used unsalted butter to sauté the onion and added some cayenne pepper. Next time I will cut back a little on the cayenne and try a low sodium broth. Since I had half and half in the house I used that instead. - 2/10/13

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  • Incredible!
    0 of 2 people found this review helpful
    My hubby didnt like the cornmeal crust. - 10/26/12

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  • Really very good and easy to make. I put an extra apple and a little more curry powder. Next time will stick with the curry directions. Very tasty soup and made lots, froze a batch also. - 10/22/12

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  • Sounds good. Will try. Thanks! - 8/20/12

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  • This was delicious and has made its way into our cookbook. You can juggle the ingredients to suit your taste and what you have available and it still comes out good. - 8/10/12

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  • The mix of spices and sweet is quite delicious. I too love curry and added more. I think you can add and take away to this recipe as you please and you won't go wrong. I had to use chicken stock instead of vegetable. With the carrots and apples added it's quite a healthy treat. DELICIOUS!! - 2/5/12

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  • fantastic - 1/26/12

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  • Absolutely delicious. So easy to make it would be a shame not to try it. Perfect for our cold canadian winter! - 1/22/12

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  • Delicious! Changed it up a bit: used no oil, didn't saute, replaced onion with 3 cloves of garlic, curry x 3, plus 2 Tbsp. maple syrup. For a side dish this recipe makes 6- 8 1 c. servings, depending on the size of the squash.
    - 1/21/12

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  • This is the best Butternut Squash Soup recipe I've tried so far. Hubby says I can make it again. :) - 1/21/12

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