Ingredients
Scale
- 1 medium butternut squash, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- Pinch of nutmeg
- 1/2 apple (optional), chopped
- Salt to taste
- Black pepper to taste
- Coconut milk or cream (optional, for serving)
Instructions
- Heat olive oil in a heavy-bottom pot over medium heat.
- Add chopped onions and sauté until soft.
- Add minced garlic and sauté for an additional 30 seconds.
- Stir in chopped butternut squash and apple until coated.
- Pour in vegetable broth until veggies are just barely covered.
- Bring to a simmer, then cover and lower heat. Cook for about 25 minutes or until squash is fork-tender.
- Blend the soup with an immersion blender until smooth.
- Season with salt, pepper, nutmeg, and more broth or water if necessary.
- If desired, stir in cream or coconut milk before serving. Ladle into bowls and enjoy!
Notes
This soup can be made ahead of time and stored in the fridge for up to 5 days. It also freezes well. Avoid adding cream before freezing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: butternut squash, soup, vegan, comfort food, fall recipes