Maple Cinnamon Butternut Squash and Apple Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Vegetarian
Serves: 8
Ingredients
  • ½ T olive oil
  • 1 onion, chopped
  • 1 tsp cinnamon
  • 1 T maple syrup
  • 1 gala apple, chopped
  • 1 tsp curry powder *optional
  • 3 cups vegetable broth
  • 1 large butternut squash, roasted
Instructions
  1. Slice squash in half lengthwise and scoop out the seeds (I find an ice cream scoop does the trick). Line a baking sheet with parchment paper. Season the squash with a small amount of olive oil and sea salt and place flesh side down on the baking tray.
  2. Cook at 375 for 20-25 minutes or until lightly browned.
  3. Add chopped onion to heated oil in a medium or large stock pot
  4. Cook for 3-5 minutes, or until onion is translucent. Add spices, maple syrup and chopped apple. Spoon in cooked squash and sauté until well mixed with the other veggies and spices.
  5. Add in the broth and let simmer for 10-15 minutes.
  6. Use a high-powered blender to puree the soup; this may need to be done in 2 or 3 batches. Serve immediately or place in containers for later use. This soup keeps for 3-4 days or can be frozen for up to 6 months.
Nutrition Information
Serving size: 1 cup Calories: 70 Fat: 1 g Carbohydrates: 15 g Sugar: 6 g Sodium: 302 mg Fiber: 4 g Protein: 1 g Cholesterol: 0 mg
Recipe by Crystal Higgins at https://crystalhiggins.com/maple-cinnamon-butternut-squash-and-apple-soup/