Creamy Butternut Squash, Carrot, & Apple Soup
- Number of Servings: 5
Ingredients
Onions, raw, 1 small Butternut Squash, 4 cup, cubesApples, fresh, 2 medium (2-3/4" dia) Carrots, raw, 1 medium *Ground Cinnamon, 2 tsp *Ground Nutmeg, .5 tsp*Curry Powder, .5 tsp *Bay Leaf, 1 serving*Almond Breeze Almond Milk, Unsweetened Original Almond Drink, 4 oz*Kitchen Basic Vegetable Stock, 4 cup *99% fat free chicken stock, 1.5 cup
Makes 5 (2 cup) servings. It may vary a bit due to size of squash, onion, apples, etc...
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 vegetable and chicken stock.
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 small batches), but make sure you take the plastic knob off the top before you blend. Or for a more rustic soup, just use a potato masher.
Finish the soup with a half cup of almond milk.
Stir in the milk, bring back up to a slight simmer to heat through, and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user GONE2BEACH101.
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 vegetable and chicken stock.
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 small batches), but make sure you take the plastic knob off the top before you blend. Or for a more rustic soup, just use a potato masher.
Finish the soup with a half cup of almond milk.
Stir in the milk, bring back up to a slight simmer to heat through, and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user GONE2BEACH101.
Nutritional Info Amount Per Serving
- Calories: 131.1
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 140.1 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 7.0 g
- Protein: 2.6 g
Member Reviews