Description
This Creamy Butternut Squash Soup is velvety, lightly sweet and topped with crisp apple. It is a delicious vegetarian meal. And, it is perfect during the fall and winter months.
Ingredients
Units
Scale
- 1 Butternut Squash, whole or cubed
- 48 oz Chicken Broth or Vegetable Broth, low sodium
- 4 tbsp Miyoko's Creamery European Style Cultured Vegan Unsalted Butter
- 2 - 2 1/2 tbsp Coconut Sugar
- Himalayan Pink Salt, to taste
- Fresh Sage, chopped
- Honeycrisp Apples, chopped into bite size pieces (skin on)
- 8 oz Bel Gioioso Mascarpone Cheese, optional
Instructions
- Squash: Cut squash in half, wrap both halves in waxed paper and put face down in the microwave. Cook for 15-20 minutes until fork tender. (For cubed: add to a large bowl with a little water and cover with saran wrap; cook for 10-15 minutes).
- Blend: Empty into a blender with some chicken broth and blend until completely smooth.
- Heat through: Transfer contents to a large pot over medium-low heat. Mix in the butter, sugar, and enough chicken broth for desired consistency and heat through. Add salt to taste.
- How to serve: Right before serving, add chopped sage, apples and a healthy dollop of mascarpone cheese.
Equipment
Buy Now → Notes
- Butternut Squash: Get a whole one that is at least 3 lb., or 2-3 big containers of pre-chopped and de-skinned squash that is equivalent to 3 lb.
- Category: Main Course, Soup
- Cuisine: American