Emily's Creamy Butternut Squash, Carrot, & Apple Soup
- Number of Servings: 4
Ingredients
1 small onion1 large butternut squash2 small (or 1 large) apple – mine were Gala2 carrots4 cups vegetable broth2 tsp cinnamon1/2 tsp nutmeg1/2 tsp curry powder1 bay leaf1/2 cup almond milk
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!!
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!!
Nutritional Info 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
Member Reviews
-
DACLARK17
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
-
NONIE_C
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
-
DORYH20
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
-
CHERRYSTUFFTWO
Enjoyed this soup very much. I didn't have vegetable stock, so used chicken stock instead. I also used some cayanne pepper didn't have curry powder. I used a Granny Smith apple, but I think I needed to use a sweeter apple. But, this was filling and yummy. Has anyone tried freezing this soup? - 2/28/15