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Butternut Squash Soup with Apple and Coconut Milk
This creamy butternut squash soup with apple and coconut milk captures the flavors of fall. Easy to make and vegan, it’s the perfect soup recipe!
Servings 4
Calories 193kcal
Equipment
- Sharp Knife
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Immersion blender or regular blender
- Ladle
- Serving bowls
Ingredients
- 1 butternut squash peeled and cubed
- 1 Granny Smith apple , peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons oil
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
Garnishes:
- ½ Granny Smith apple, finely cubed
- Coconut milk for drizzling
- Pumpkin seeds, toasted or hazelnuts
- Fresh thyme leaves
- Cracked black pepper
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and garlic, cook until soft (about 5 minutes)
- Add the squash and apple, cook for 5 more minutes.
- Pour in broth to the squash mixture, and bring to a boil.
- Reduce heat, and cook until the squash is tender (about 20 minutes).
- Blend soup until smooth using an immersion blender, or transfer the soup to a regular blender for processing.
- Stir in coconut milk. Taste and season with salt and pepper.
- Ladle the creamy soup into bowls.
- Top each bowl of finished soup with: - A small handful of finely chopped apple - A drizzle of coconut milk - Sprinkle of toasted pumpkin seeds - Few fresh thyme leaves - Crack of black pepper
- Serve immediately.
Nutrition
Calories: 193kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 949mg | Potassium: 749mg | Fiber: 5g | Sugar: 12g | Vitamin A: 20457IU | Vitamin C: 44mg | Calcium: 99mg | Iron: 1mg