Butternut Squash Apple Soup
An easy vegetarian soup made with butternut squash and apples!
Servings: 6 servings
Calories: 166kcal
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 2 medium apples peeled, cored, and chopped
- 1 butternut squash peeled, de-seeded, and chopped into 1" pieces
- 1 ½ teaspoon cumin
- ½ teaspoon corinader
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 3 cups vegetable broth
- 8 oz block silken tofu
- 1 peeled and diced apple
- pumpkin seeds for garnish
Instructions
- In large stock pot, heat olive oil over medium heat.
- Add diced onion and cook about 4 minutes, until translucent.
- Add apples, butternut squash, and spices.
- Cook 3-4 more minutes, stirring frequently.
- Add vegetable broth and bring to a boil.
- Reduce heat and let simmer for 25-30 minutes, until squash is tender.
- Remove from heat and blend with immersion blender.
- Add tofu and blend more until completely pureed.
- Season with salt and pepper.
- Garnish with chopped apples and pumpkin seeds.
- Enjoy!
Nutrition
Calories: 166kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 479mg | Potassium: 610mg | Fiber: 4g | Sugar: 11g | Vitamin A: 13578IU | Vitamin C: 30mg | Calcium: 86mg | Iron: 2mg