Butternut Squash Apple Soup

This Butternut Squash Soup is silky smooth and perfectly spiced. The perfect fall-inspired dish for a cozy weeknight dinner or elegant enough to be the starter for your holiday meal.

 Course:           Soup

Cuisine:           Dairy-free, egg-free, gluten-free, oil-free, soy-free, vegan

Servings:         4 Servings

Calories:         109 kcal

Author:           Jenn S.

Ingredients

 ·        4 cups cubed butternut squash

·        ¾ cup chopped carrot (about 2 medium carrots)

·        1 apple (chopped)

·        1 ¾ cups vegetable broth

·        1 tsp salt

·        Dash of pepper

·        ½ tsp ground cinnamon

·        ¾ tsp yellow curry powder

·        ½ tsp turmeric

·        ¼ cup cashew milk (or other creamy plant milk)

·        1-2 tsp pure maple syrup (plus more for drizzling on top if desired)

·        Roasted pumpkin seeds (for garnish, if desired…*after Jumpstart!)

Instructions

1.                   In a soup pot on the stove, add the squash, carrots, apple, broth, salt, pepper, cinnamon, curry powder, and turmeric and bring to a boil.

2.                  Turn down to medium, cover, and let simmer for 25-30 minutes until the squash and carrots are very tender.

3.                 Remove from the heat and add the cashew (*plant milk) and maple syrup.

4.                 With an immersion blender, puree the soup until silky smooth.

5.                 Serve immediately, garnished with roasted pumpkin seeds and a drizzle of pure maple syrup if desired.

Enjoy!

*Found online a number of years ago but can no longer find the source…