Butternut Squash Apple Soup
This broth based Butternut Squash soup is full of flavour, plus it is perfect for those that have an intolerance to dairy. Ready in less than an hour – it is sure to be a family favourite. Serve with baguette and salad for full meal.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
Ingredients
Scale
- 1 tbsp. butter
- 1 butternut squash, peeled and cut into cubes
- 1 medium onion, peeled and chopped
- 2 carrots, chopped
- ½ tbsp. ginger, minced
- ¼ tsp. cinnamon
- 4 cups vegetable broth
- 2 medium apples, chopped
- 1 tsp. sea salt
- sour cream (optional)
- croutons (optional)
- pumpkin seeds (optional)
- scallions (optional)
Instructions
- Melt butter in a large pot. Sauté butternut squash, onion, carrots and ginger.
- Add cinnamon and cook for 10 – 12 minutes, stirring often.
- Add water if the pot becomes dry.
- Add vegetable broth, apples and sea salt.
- Puree in a blender and serve.
Notes
Option: garnish with raw pumpkin seeds, scallions, sour cream, croutons.
Find it online: https://www.cmfmag.ca/galley/butternut-squash-apple-soup/