Butternut Squash Soup – a delicious recipe with granny smith apples, carrots, olive oil, vanilla-flavored soymilk, scallions, horseradish mustard. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Thaw the frozen squash in separate container.
2
Peel and chop the carrots.
3
Place the carrots in a pot and add enough water to cover them.
4
Simmer the carrots until soft.
5
Heat the olive oil in a pot.
6
Saute the apples until softened and slightly browned.
7
Shake a few dashes of cinnamon onto the apples.
8
Add the softened carrots (and the water they cooked in) and saute for a few more minutes, then mash with a fork to desired consistancy (I like it slightly chunky.
9
).
10
Add the thawed butternut squash, the orange zest and the 3/4 cup of water.
11
Simmer for 30 minutes.
12
Chop the scallions finely and add, stir in the horseradish mustard and vanilla soymilk and simmer 15 more minutes.
13
Just before serving, add cinnamon and ground black pepper to taste.
382
kcal
Calories
28
g
Fat
17
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 (12 ounce) package frozen butternut squash, 2 granny smith apples, 2 carrots, 2 tablespoons olive oil, and more.
Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
