Butternut Squash and Apple Soup
A cozy, blended soup made with sautéed onion, garlic, ginger, butternut squash, apple, red lentils, warm spices, and vegetable broth, simmered until tender and finished with optional coconut milk and lemon for a creamy, bright finish.
Suggested Product Links
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 medium butternut squash peeled and cubed (about 4 cups)
- 1 large apple peeled and chopped (Honeycrisp or Fuji work well)
- ¾ cup red lentils (rinsed)
- 4 cups vegetable broth
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp cinnamon
- ¾ tsp salt * (r st to taste
- ¼ tsp black pepper
- 1 cup coconut milk (optional)
- Pumpkin seeds (optional)
- Lemon (optional)
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook 4-5 minutes until soft. Add garlic and ginger; cook 1 minute.
- Stir in squash, apple, cumin, turmeric, cinnamon, salt, and pepper. Cook 2-3 minutes to toast the spices.
- Add lentils and broth. Bring to a boil, then reduce heat and simmer 20-25 minutes until squash and lentils are very soft.
- Use an immersion blender until smooth (or blend in batches).
- Stir in coconut milk if using. Adjust salt and add a squeeze of lemon for brightness.
Nutrition
Calories: 398kcalCarbohydrates: 57gProtein: 12gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1396mgPotassium: 1222mgFiber: 16gSugar: 13gVitamin A: 20478IUVitamin C: 46mgCalcium: 139mgIron: 6mg
Nutritional information is an estimate and may vary based on ingredients and preparation.