Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced yellow onion
- 1 butternut squash, peeled and cubed (approximately 6–7 cups)
- 2 apples, peeled and chopped
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 32 ounces low-sodium vegetable broth
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté diced onions and carrots until onions are translucent.
- Add cubed butternut squash, chopped apples, spices, and stir.
- Pour in vegetable broth, bring to boil, then cover and simmer for 30-40 minutes.
- Blend the soup until smooth and adjust seasoning as needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Cut butternut squash into uniform pieces for even cooking.
Use high-quality vegetable broth for enhanced flavor.
Can substitute pears for apples or add ginger for spice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg