Butternut squash soup is one of my favorite soups. With the weather we have been experiencing on the West Coast this week, I am in full soup mode. I love soups because they are delicious, healthy, and versatile. This vegan butternut squash soup is made with apples, coconut milk and a hint of spices that will warm you up on a cold winter day.
I love a vegetable based soup after a day on the slopes. Soups are a great way to get your vegetables in on those the cold dreary days when a green salad just seems undesirable. Butternut squash is packed with beta carotene, a powerful antioxidant which plays a protective role against certain cancers and heart disease. Furthermore, beta carotene is a precursor to vitamin A, which plays a role in immunity and night vision. Squash is also a good source of fibre, folate, vitamin C and potassium. If you are looking for more butternut squash recipes try this butternut squash mac and cheese or this winter harvest kale salad.
Creamy butternut squash and apple soup
- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 celery stalks, chopped
- 3 cups butternut squash, chopped
- 1 apple, peeled, chopped
- 3 cups low sodium vegetable broth
- 11/2 tsp cinnamon
- 1 tsp ginger, fresh
- 1/4 tsp salt
- 1/2 cup coconut milk
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In a medium pan, heat olive oil under medium heat, add onions and celery. Cook until translucent.
Add squash, apples, broth and spices. Cook until vegetables are soft.
Blend in a blender until smooth. Add coconut milk and blend again until combined.
Add toasted pumpkin seeds.
This soup does require a bit of meal prep but like most soups it freezes well. I like to make extra and have leftovers for lunches. In this soup, I used apples but you can easily substitute them for pears. You can also leave out pumpkin seeds and/ or add red chili flakes or toasted kale chips. What is your favorite soup?
Enjoy!
