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BeFIT Resources

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