Butternut Squash Soup with Apple and Cinnamon - Vegan
The Butternut Squash Soup with Apple and Cinnamon is a perfect representation of autumn in a bowl. Combining the earthy sweetness of butternut squash with the crisp freshness of apple and warming spices like cinnamon and nutmeg, this soup offers a delightful balance of flavors. Its creamy texture, achieved without any dairy, makes it a comforting yet healthy choice for those chilly days.
Ingrédients
- 1 medium butternut squash, peeled and cubed
- 1 large apple, peeled, cored and chopped
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 1 tablespoon maple syrup
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sauté until soft and fragrant, about 5 minutes.
- Add the cubed butternut squash, chopped apple, ground cinnamon, ground nutmeg, ground ginger, salt, and black pepper. Stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer until the squash and apple are tender, about 20 minutes.
- Stir in the coconut milk and maple syrup. Adjust seasoning if needed.
- Serve hot, garnished with a sprinkle of cinnamon or toasted pumpkin seeds if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 28g | Protéines: 2g | Fat: 7g | Sucre: 12g
Tried this recipe?Let us know how it was!