Creamy Butternut Squash and Apple Soup
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 apples, peeled, cored, and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until onions are translucent, about 3-4 minutes.
- Add cubed butternut squash and diced apples to the pot. Cook for another 5 minutes, stirring occasionally.
- Pour in vegetable broth, coconut milk, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the squash is tender.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be careful as the soup will be hot.
- Taste and adjust seasoning if needed. Serve hot garnished with a drizzle of coconut milk and a sprinkle of cinnamon.
- Enjoy this comforting and flavorful creamy butternut squash and apple soup!
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