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Butternut Squash Soup

5 from 13 votes

This cozy Butternut Squash Soup is sweetened with apple and seasoned with warming spices like ginger, cinnamon, and paprika. It’s made with coconut milk, so it’s also dairy-free and vegan.

Prep Time: 20

Cook Time: 40

Total Time: 1

Yield: 6 servings

Course: Dinner, Lunch, Soup

Cuisine: American

Ingredients

1 tablespoons olive oil
6 cups cubed (peeled butternut squash (about 30 ounces))
1 large sweet apple (peeled and roughly chopped)
1 small onion (roughly chopped)
2 tablespoon chopped fresh sage
1/2 teaspoons ground cinnamon
1/2 teaspoon paprika
4 1/2 cups vegetable broth
1/2 cup canned light coconut milk (plus more for garnish)
1 tablespoon fresh grated ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt

Instructions

Preheat oven to 400F.
In a large heavy oven safe pot or dutch oven, combine squash, apple, onion, chopped sage, 1/4 teaspoon salt, cinnamon and paprika, toss with 1 tablespoon olive oil. Roast until the squash is tender, about 30 minutes. Transfer to the stove.
Add the broth, coconut milk, ginger, 1/4 teaspoon salt and nutmeg and bring to a boil. Use an immersion blender and blend until smooth (or transfer to the blender, in batches).
To serve, drizzle more coconut milk on top, if desired and sprinkle with a pinch of nutmeg.

Notes

Makes 8 cups.

Nutrition

Serving: 11/3 cups, Calories: 144kcal, Carbohydrates: 28g, Protein: 3g, Fat: 4g, Saturated Fat: 1.5g, Sodium: 199mg, Fiber: 5g, Sugar: 10g

- WW Points: 2

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