Butternut squash soup is one of my favorite soups. With the weather we have been experiencing on the West Coast this week, I am in full soup mode. I love soups because they are delicious, healthy, and versatile. This vegan butternut squash soup is made with apples, coconut milk and a hint of spices that will warm you up on a cold winter day.
I love a vegetable based soup after a day on the slopes. Soups are a great way to get your vegetables in on those the cold dreary days when a green salad just seems undesirable. Butternut squash is packed with beta carotene, a powerful antioxidant which plays a protective role against certain cancers and heart disease. Furthermore, beta carotene is a precursor to vitamin A, which plays a role in immunity and night vision. Squash is also a good source of fibre, folate, vitamin C and potassium. If you are looking for more butternut squash recipes try this butternut squash mac and cheese or this winter harvest kale salad.
Creamy butternut squash and apple soup
Ingredients
- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 celery stalks, chopped
- 3 cups butternut squash, chopped
- 1 apple, peeled, chopped
- 3 cups low sodium vegetable broth
- 11/2 tsp cinnamon
- 1 tsp ginger, fresh
- 1/4 tsp salt
- 1/2 cup coconut milk
Instructions
- In a medium pan, heat olive oil under medium heat, add onions and celery. Cook until translucent. Add squash, apples, broth and spices. Cook until vegetables are soft.Blend in a blender until smooth. Add coconut milk and blend again until combined.Add toasted pumpkin seeds.
This soup does require a bit of meal prep but like most soups it freezes well. I like to make extra and have leftovers for lunches. In this soup, I used apples but you can easily substitute them for pears. You can also leave out pumpkin seeds and/ or add red chili flakes or toasted kale chips. What is your favorite soup?
Enjoy!
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