Dairy-Free Butternut Squash Soup with Apple
Dairy-free butternut squash soup with apple comes together in one pot and it filled with delicious flavor and nutrition in every bite! Made with butternut squash, apple and warm spices like cinnamon, turmeric and fresh ginger.
Ingredients
- 1 tbsp. olive oil
- 1 white onion roughly chopped
- 2 cloves garlic minced
- 1 medium-large butternut squash about 3 pounds, peeled and cubed
- 1 apple peeled, and diced
- 1 tsp. turmeric
- 1 tsp. freshly grated ginger
- 1/2 tsp. cinnamon
- Pinch of red pepper flakes more if you want it spicer
- 1 tsp. salt
- 1/2 tsp. black pepper plus more for serving
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened oat milk
Instructions
- Add olive oil to a soup pot over medium heat.
- Add chopped, onion and garlic and sauté until fragrant.
- Next add the cubed butternut squash, apple, turmeric, ginger, cinnamon, red pepper, black pepper and salt. Stir together using a wooden spoon and sauté together until the butternut squash is tender (about 5-8 minutes).
- Add in the vegetable broth, and oat milk. Stir together and let simmer on low heat for a couple more minutes.
- Use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, transfer soup to a blender (1 cup at a time) and blend until smooth and creamy. Transfer to a separate bowl and continue with remaining soup.
- Once the soup is smooth and creamy portion in to bowls and top with crunchy chickpeas, microgreens, more red pepper flakes, and fresh sage if desired. Enjoy!