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Butternut Squash Soup

  • Prep: 15 minutes
  • Cook: 30 minutes
  • Serves: 8

Ingredients

  • 3 lbs Butternut Squash Cubed & Peeled
  • 1 White Onion Diced
  • 1 Granny Smith Apple Diced
  • 1 Large Carrot Diced
  • 4 Cloves Fresh Garlic Peeled
  • 2 Tbsp Olive Oil
  • 3 cups Low-Sodium Vegetable Broth
  • 2/3 cup Lite Canned Coconut Milk
  • 2 1/3 cups Water
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Nutmeg
  • 1 tsp Ground Cinnamon

Instructions

  1. Preheat oven to 350° and line two baking sheets with parchment paper

  2. On one baking sheet, toss butternut squash with half of oil and bake for 15–18 minutes or until tender

  3. Spread onion, apple, carrot and garlic onto second baking sheet and lightly toss with remaining oil until evenly coated

  4. Bake for approximately 10 minutes or until carrots and apples are tender

  5. In large pot, combine all baked ingredients (squash, onion, apple, carrot, garlic) with broth, coconut milk, and water, salt, pepper, nutmeg and cinnamon

  6. Bring to a boil for 2 minutes

  7. Blend ingredients using immersion blender until very smooth. If soup is too thick, add water until desired consistency is reached

Nutrition Info

Calories:
90
Total Fat:
3g
Saturated Fat:
1g
Sodium:
40mg
Total Carbohydrate:
17g
Dietary Fiber:
3g
Protein:
1g