Butternut Squash Soup – Skinnytaste

This cozy Butternut Squash Soup is sweetened with apple and seasoned with warming spices like ginger, cinnamon, and paprika. It’s made with coconut milk, so it’s additionally dairy-free and vegan.

Butternut Squash Soup

This creamy Butternut Squash Soup is so good and simple to make. To make it additional flavorful, the butternut squash is roasted within the oven with the apples, onion, and sage to boost the flavour, after which it’s blended with coconut milk and ginger. This butternut soup is ideal with a salad or sandwich for lunch or as a
starter for dinner. More healthy butternut squash soup recipes to strive are this Coconut Curry Butternut Squash Soup, Slow Cooker Butternut Squash Soup, and Butternut Squash Soup with Sage.

Ingredients

• Olive Oil: Toss the greens in olive oil earlier than roasting.
• Butternut Squash: Peel and dice one butternut squash. Follow this tip for reducing butternut to make it easier.
• Apple: Using a candy apple, like Fuji, Gala, or Honeycrisp, naturally sweetens the soup.
• Onion: Roughly chop one small onion.
• Sage is earthy and pairs fantastically with butternut squash.
• Spices: Cinnamon, paprika, and nutmeg add sweetness, heat, and depth of taste.
• Vegetable Broth makes up the bottom of this soup.
• Light Coconut Milk supplies creaminess whereas protecting the butternut squash soup dairy-free and vegan.
• Ginger: Grate a tablespoon of contemporary ginger for heat and spice.
• Salt seasons the soup and enhances the flavour.

How to Make Butternut Squash Soup

1. Roast Veggies: Combine the squash, apple, onion, sage, salt, cinnamon, and paprika in a big oven-secure pot or Dutch oven and toss with olive oil. Roast at 400°F for half-hour till the squash is tender, then switch it to the range.
2. Remaining Ingredients: Add the broth, coconut milk, ginger, salt, and nutmeg and convey it to a boil.
3. Blend: Use an immersion blender and mix till clean.
4. How to Serve: Spoon the soup right into a bowl, drizzle with coconut milk if desired, and sprinkle with a pinch of nutmeg.

Variations

• Save time by shopping for pre-peeled and prechopped butternut squash on the grocery store.
• Squash: Substitute butternut with pumpkin or acorn squash.
• No immersion blender? Transfer the soup to an everyday blender in batches. Remove the plastic cap on the lid and canopy it with a dishtowel earlier than pureeing to let the steam escape.

What to Serve with Butternut Squash Soup

Storage

Store this straightforward butternut squash soup within the fridge for as much as 5 days or within the freezer for 3 months. To thaw, switch the container to the fridge the evening earlier than eating after which microwave or reheat it on the range till heat.

FAQ

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