Spiced Butternut Squash Soup
This Spiced Butternut Squash Soup recipe is naturally vegan, paleo, and gluten-free! A healthy, tasty, and easy to make soup that is a fall and winter favorite.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 servings
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 medium butternut squash, peeled, seeded, and chopped
- 1 Granny Smith apple, peeled, cored and chopped
- 4 cups vegetable broth
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cayenne
- Salt and pepper, to taste
- Optional garnish: Roasted butternut squash seeds
In a large pot, heat the oil over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes or until softened.
Add the butternut squash, apple and broth. Bring mixture to a boil over high heat. Reduce heat to low and simmer for about 30 minutes until the squash and carrots have softened.
Remove from heat. Use an immersion blender to purée the soup, or purée the soup in batches in a traditional blender.
Stir in cinnamon, nutmeg, and cayenne. Season with salt and pepper to taste. Serve warm, garnished with roasted butternut squash seeds, if using.
Calories: 118kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Sodium: 644mg | Potassium: 516mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15350IU | Vitamin C: 28.4mg | Calcium: 70mg | Iron: 0.9mg