Description
This cozy butternut squash and apple soup is velvety smooth, subtly spiced, and packed with nutritious ingredients. Best of all, it’s easy to make and completely plant-based.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 medium yellow onion, roughly chopped
- 2 small golden delicious apples, peeled, cored, and chopped
- 6 cups butternut squash (1″ cubes; frozen works well)
- 4 cups vegetable broth
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until translucent.
- Add the apples, butternut squash, coriander, and cumin to the pot. Stir and toast the spices for a 2 minutes.
- Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 20 minutes or until the butternut squash is tender when pierced with a fork.
- Carefully transfer the soup to a blender or food processor (or use an immersion blender directly in the pot) and blend until smooth.
- Season with salt and pepper to taste, then serve warm.