Butternut Squash Soup
Recipe type: Soup
Cuisine: Vegan, Gluten-Free
  • 2 1⁄4 cups sliced butternut squash
  • 1 1⁄4 cup coconut milk
  • 1 tbsp pure maple syrup
  • 1⁄2 cup apples, chopped
  • Sea salt and cinnamon, to taste
  1. Line a pot with 1-2 inches of water, add squash and cover.
  2. Steam over medium heat for about 10 minutes until squash is soft.
  3. Combine squash and coconut milk in a blender or food processor and blend until pureed.
  4. Heat squash mixture in a pan over medium heat, then add maple syrup and apples and stir for 2-3 minutes.
  5. Season with sea salt and cinnamon.
Makes 2 servings.
Nutrition Information
Serving size: 2 cups Calories: 220 Fat: 8g Carbohydrates: 39g Sugar: 19g Sodium: 54mg Fiber: 5g Protein: 2g
Recipe by The Skinny Chick's Cookbook at https://theskinnychickscookbook.com/vegan-butternut-squash-soup/