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The BEST Butternut Squash Soup

Course dinner, lunch
Cuisine American
Keyword butternut squash, dairy free, gluten free, gut friendly, paleo, plant based, prebotics, soup, vegan, vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author Ashley McGuirk

Equipment

  • large pot
  • stove top burner
  • high speed blender or immersion blender
  • rubber spatula

Ingredients

  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 inch ginger, minced
  • 2 large carrots, peeled and chopped
  • 1 large yellow onion, diced
  • 6 cups butternut squash, peeled and cubed
  • 1 large honey crisp apple, cored and cut into 5 pieces (do not peel)
  • 1/4 cup filtered water
  • 2 cups vegetable stock
  • 2 cups cashew milk
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  • Heat a large pot on stove top on medium/low heat. Add olive oil, minced garlic, minced ginger, diced onion, chopped carrots and cubed butternut squash. Cook for 5-8 minutes or until tender.
  • While veggies cook, cut and core your apple, but do not peel. Add apple to a blender with 1/4 cup water and blend on high until a liquid appears. Add to your pot with veggies and let cook for another minute. *If you're planning on using an immersion blender, simply add your cut apple and 1/4 cup water to your pot with veggies. Don't worry about blending it beforehand.
  • Once all of your ingredients become tender add in veggie broth, cashew milk and maple syrup. Give it a good stir and bring to a boil. Reduce heat to low and blend with immersion blender until smooth and creamy OR transfer everything in your pot to a high speed blender and blend on high until smooth and creamy.
  • Once everything is blended, transfer soup back into your pot and add in remaining spices. Stir and cook for another minute or two on low heat. Serve immediately or store in an airtight container in the refrigerator for up to 7 days.