Apple Butternut Squash Soup
If you’re looking for a delicious and cozy soup to make this season, then I definitely recommend making this wonderful apple butternut squash soup! It is very flavorful with a sweet and savory combo. It’s a fun way to sneak in some extra veggies into your diet as well. It is also dairy, gluten, and refined sugar-free!
What you will need
Butternut Squash – this squash is rich in antioxidants, fiber, potassium, and other essential vitamins and minerals. It has a nice sweet taste when cooked and goes perfectly in soups.
Apple – I like to use a sweet tart apple like Honey Crisp or Pink Lady but you can use any type of apple you’d like.
Onion – In this recipe we will use a yellow or white onion.
Garlic – We will use fresh garlic cloves for optimal flavor.
Broth – You can use either chicken or veggie broth for this soup.
Coconut Milk – Make sure to get the full fat coconut milk from the can. This will makes the soup very creamy but will not taste like coconut don’t worry!
Avocado Oil – This is a great healthier cooking oil alternative to use especially for high temps.
Rosemary – Make sure to get fresh rosemary if you can!
Sage Leaves – We will also be using fresh sage leaves in this recipe to add a nice flavor to the soup.
Cinnamon – Adding a touch of cinnamon really gives this soup a fall vibe and bring the sweet and savory flavors together.
Dairy Free Sour Cream – My favorite brand to use is Forager Project.
How to make the apple butternut squash soup
First, add the avocado oil to a medium pot on the stove over medium heat. When the oil is warm, add in the chopped onion, garlic, and apples and sauté for about 5 minutes or until tender. Then peel and chop the butternut squash into cubes and add them to the pot along with the broth, coconut milk, rosemary, sage, and cinnamon.
Bring the soup to a boil and then turn the heat down to low-medium and let simmer for about 20 minutes or until the squash is tender. Take the soup off of the stovetop and let cool for a few minutes. Carefully use an immersion blender to blend up the soup so it’s smooth and creamy. (You can use a regular blender as well.)
Pour the soup into a bowl and top with some dairy free sour cream.(If you want to make the soup look even more pretty, add some more fresh rosemary and sage leaves on top.) Serve and enjoy!
Other recipes you will enjoy
Southwest Chicken Sweet Potato Soup
Apple Butternut Squash Soup
Equipment
- 1 Medium size pot
- Immersion blender
Ingredients
- 4 cups peeled and cubed butternut squash
- 1 medium sized apple peeled and cubed
- 1/2 medium yellow onion(chopped)
- 2 cloves garlic(minced)
- 3 cups chicken or vegetable broth
- 1 15 oz can full fat coconut milk
- 2 tbsp avocado oil
- 1 tbsp fresh rosemary
- 1 tbsp fresh sage leaves
- 1 tsp cinnamon
- Dairy free sour cream for topping
Instructions
- Add the avocado oil to a medium pot on the stove over medium heat. When the oil is warm, add in the chopped onion, garlic, and apples and sauté for about 5 minutes or until tender.
- Add the butternut squash, broth, coconut milk, rosemary, sage, and cinnamon to the pot.
- Bring the soup to a boil and then turn the heat down to low-medium and let simmer for about 20 minutes or until the squash is tender.
- Take the soup off of the stovetop and let cool for a few minutes.
- Carefully use an immersion blender to blend up the soup so it's smooth and creamy. (You can use a regular blender as well)
- Pour the soup into a bowl and top with some dairy free sour cream.(If you want to make the soup look even more pretty, add some more fresh rosemary and sage leaves on top.)
- Serve and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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