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Spiced Butternut Squash Soup
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Description
With butternut squash, apples, carrots, onion and spices, this soup is warm and fragrant—perfect for cold gray weather.
Ingredients
- 1 whole Yellow Onion, Chopped
- Olive Oil, As Needed
- 1 whole Medium Butternut Squash, Peeled, Seeded And Chopped Into 1/2-Inch Chunks
- 2 whole Apples, Cored And Chopped But Peels Left On (I Used Gala)
- 2 whole Carrots, Chopped
- 4 cups Vegetable Broth
- 2 teaspoons Cinnamon
- ½ teaspoons Nutmeg
- ½ teaspoons Curry Powder
- 1 whole Bay Leaf
- ½ cups Plain Unsweetened Almond Milk (Or Milk Of Choice)
Preparation
In a soup pot or large Dutch oven, saute the onion with a bit of olive oil over medium heat until until softened and starting to brown. Add squash, apples, carrots, broth, and spices (everything except the almond milk). Stir, cover and bring to a boil.
Simmer over medium-low heat until vegetables are soft and even starting to look a bit mushy. This will depend on how small you’ve cubed up your veggies, but generally takes around 45 minutes.
With an immersion blender, blend until smooth. (You could also transfer the soup in batches to a regular blender and then to a bowl.) Remove from heat and stir in the almond milk.
Serve hot!
Recipe from Daily Garnish.
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