Creamy Butternut Squash, Carrot, & Apple Soup
- Posted in BeFIT Approved Recipes
- 1 small onion
- 1 large butternut squash
- 2 small (or 1 large) apple – mine were Gala
- 2 carrots
- 4 cups vegetable broth
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp curry powder
- 1 bay leaf
- 1/2 cup almond milk
Start by dicing the onion and sautéing in olive oil. Next, cube up all the veggies – butternut squash, apples, and carrots – and combine them in a large bowl. Once the onions are softened and starting to brown, add the rest of the vegetables to the pot, and top with 4 cups of vegetable broth. Add in the spices, stir, and bring to a boil. Once the soup comes to a boil, turn it down to a simmer and cover for about 15 minutes, until vegetables are very soft.
Use an immersion blender to puree the soup to a creamy, thick consistency. If you don’t have an immersion blender, you can also use a regular blender (in several batches).
Finish the soup with a half cup of almond milk, or other milk if you prefer. I use almond milk because I love the creamy texture and consistency, and the fact that it is much lower calorie than typical dairy milk. Stir in the milk, bring back up to a slight simmer to heat through, and serve. Number of Servings: 4
Nutritional Info: Calories 154.7; Fat 0.8g; Carbs 38.6g; Fiber 9.5mg; Protein 2.1g