Butternut Squash Apple Soup (Vegan, Whole30, Paleo)
This Butternut Squash Apple Soup recipe is vegan, Whole30-compliant, paleo, and gluten-free! A healthy and easy-to-make soup that is a fall and winter favorite.
Servings: 6 servings
Calories: 118calories
Ingredients
- 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
Instructions
- 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.
Notes
To store, let any leftover soup cool to room temperature before transferring it to an air-tight storage container. The soup may be stored in the fridge for up to 5 days. Alternatively, the soup can be stored in the freezer for up to 3 months.
Nutrition
Calories: 118calories | 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