Sin Free Butternut Squash Soup
Indulge in the velvety comfort of "Sin Free Butternut Squash Soup," a wholesome, nutrient-packed dish that's as satisfying as it is guilt-free. This healthy soup is crafted from simple, fresh ingredients like sweet butternut squash, hearty carrots, and aromatic garlic, all simmered to perfection in savory vegetable broth and blended with creamy unsweetened almond milk for a silky texture without dairy. With a hint of warming cinnamon and a touch of thyme for garnish, this comforting recipe is perfect for cozy nights or as a light starter to any meal. Quick to prepare in just 50 minutes, gluten-free, and naturally low in calories, it’s the ultimate choice for a nourishing and easy fall-inspired dish. Whether you're seeking a vegan option or a vibrant way to boost your veggie intake, this soup delivers big flavor without compromise.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 2 large carrot
- 1 large yellow onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cinnamon
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
Peel and cube the butternut squash into 1-inch pieces. Peel and slice the carrots into similar-sized chunks. Dice the onion and mince the garlic cloves.
Heat a large pot or Dutch oven over medium heat. Add the olive oil and, once heated, sauté the onion until softened, about 4-5 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Add the cubed squash and sliced carrots to the pot. Stir to combine with the onion and garlic. Sprinkle in the salt, pepper, and cinnamon.
Pour the vegetable broth into the pot, ensuring that the vegetables are fully submerged. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the squash and carrots are fork-tender.
Turn off the heat and allow the soup to cool slightly. Using an immersion blender, puree the soup until it is completely smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until smooth, then return it to the pot.
Stir in the almond milk to make the soup creamy and adjust the seasoning to taste with additional salt or pepper if needed.
Reheat the soup gently over low heat if necessary. Serve hot, garnished with a sprinkle of fresh thyme if desired.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4873 mg | 212% | |
| Total Carbohydrate | 187.5 g | 68% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 43.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1042 mg | 80% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4994 mg | 106% | |
*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.
