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.
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.
Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth.
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.