Emily's Creamy Butternut Squash, Carrot, & Apple Soup

16SHARES
Emily's Creamy Butternut Squash, Carrot, & Apple Soup

4.3 of 5 (59)
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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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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



  • 8 of 10 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!
    6 of 6 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
    5 of 5 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!
    5 of 5 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
    5 of 5 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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