Emily's Creamy Butternut Squash, Carrot, & Apple Soup
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
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!!
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!!
Member Ratings For This Recipe
-
DACLARK17
-
CINDYYB
-
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
-
GERRYD8784
-
TAMLKING
