Butternut Squash Apple Soup
An easy vegetarian soup made with butternut squash and apples!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 166kcal
- 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
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!
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