Butternut Squash Soup with Apples and Carrots
This easy butternut squash soup with apples and carrots combines warm fall spices with smooth, puréed squash for a delicious snack or light meal!
Servings: 6 servings
Calories: 118kcal
Ingredients
- 1 tablespoon olive oil (extra-virgin)
- 1 small onion (chopped)
- 1 medium butternut squash (peeled and chopped into 1-inch cubes)
- 1 large apple (cored and chopped)
- 2 carrots (diced)
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons curry powder
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups vegetable stock
- ½ cup unsweetened almond milk
Instructions
- In a large soup pot (at least 5 quarts), heat the olive oil.
- Once the oil is hot, add the onion and sauté for about 5 minutes.
- Add the squash, apple, carrots, cinnamon, nutmeg, curry powder, salt, and pepper. Stir until the spices are evenly distributed, then sauté for about 5 more minutes.
- Add the vegetable stock and stir to combine. Bring everything to a boil, then reduce the heat and simmer for 20 minutes or until the squash can be easily pierced with a fork.
- Purée the soup by either transferring it to a food processor or blender, or by using an immersion blender right in the pot.
- Once the mixture is smooth, stir in the almond milk.
Notes
This recipe is for 6 servings of soup.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
I recommend adding an extra splash of almond milk when reheating.
Nutrition
Serving: 1bowl | Calories: 118kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 531mg | Potassium: 0mg | Fiber: 5g | Sugar: 8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 19g