Butternut Squash Soup
Serves 625 mins prep70 mins cook
This 35-Minute Butternut Squash Soup is made with creamy squash, tart Granny Smith apple, and herbaceous rosemary and sage for a creamy soup bursting with fall flavor. Vegan, Gluten-Free, Oil-Free option.
0 servings
What you need
Instructions
Aromatics: Warm the oil in a large pot or dutch oven over medium-high heat. Add the onion and apple and sauté until the onion is translucent, 3 to 5 minutes Add in the garlic, rosemary, sage, and a pinch of salt. Sauté for an additional 1 to 2 minutes, until fragrant. Bring to a Boil: Add in the squash, coconut milk, and vegetable broth. Stir well, then bring to a boil over high heat. Simmer: Reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the squash is fork-tender. Blend: Carefully use an immersion blender to blend the soup until smooth. You can also transfer the soup to an upright blender with a venting lid; blend on high speed for 14 to 60 seconds, until creamy. Serve: Serve as desired; leftovers will keep in the refrigerator for up to 5 days, or can be frozen for up to one month.View original recipe