Gingered Butternut Squash and Apple Soup
Warm up your table with the rich and velvety flavors of Gingered Butternut Squash and Apple Soup, a comforting, autumn-inspired dish packed with wholesome goodness. This vibrant soup combines the natural sweetness of roasted butternut squash and crisp apples with the aromatic kick of fresh ginger, making it both hearty and refreshing. Enhanced by a dash of cinnamon and nutmeg, it captures the cozy essence of fall spices, while creamy coconut milk adds a luscious dairy-free finish. Perfect for busy weeknights with just 20 minutes of prep time, this recipe is both quick and satisfying. Garnish with parsley or roasted pumpkin seeds for a hint of texture and elegance, and serve it as a delightful starter or a light main course. Ideal for those looking for a healthy, vegan-friendly comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups butternut squash, peeled and diced
- 2 apples, peeled, cored, and diced
- 1 medium onion, diced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- optional garnish: chopped fresh parsley or roasted pumpkin seeds
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced ginger and cook for an additional 1 minute until fragrant.
Add the diced butternut squash, apples, ground cinnamon, and ground nutmeg to the pot. Stir to coat the squash and apples in the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the squash and apples are tender when pierced with a fork.
Remove the pot from heat and allow it to cool slightly.
Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the coconut milk, salt, and black pepper. Adjust seasoning to taste, adding more salt, pepper, or spices if needed.
Heat the soup gently over low heat, stirring occasionally, until warmed through (about 5 minutes).
Ladle the soup into bowls and garnish with chopped fresh parsley or roasted pumpkin seeds, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4691 mg | 204% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 58.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1108 mg | 85% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5473 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
