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Creamy Butternut Squash and Apple Soup Recipe

Creamy Butternut Squash and Apple Soup
Source: Silk

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Ingredients

  • 2 TBSP OLIVE OIL
  • 1 SMALL YELLOW ONION, PEELED AND CHOPPED
  • 1 CLOVE GARLIC, CHOPPED
  • 1 GRANNY SMITH APPLE, PEELED, CORED AND CHOPPED
  • 1 LARGE BUTTERNUT SQUASH (ABOUT 2.5 LBS) PEELED, SEEDED AND CHOPPED INTO 1-INCH PIECES
  • 2 STEMS FRESH THYME OR 1/2 TSP DRIED THYME
  • 1 BAY LEAF
  • 1/4 TSP NUTMEG
  • 3-4 CUPS WATER
  • 2 CUPS SILK ORIGINAL SOYMILK, ALMONDMILK, COCONUTMILK, OR OATMILK
  • 1 TSP SALT
  • 1/2 TSP FRESH GROUND PEPPER
  • 1 TSP FRESH LEMON JUICE
  • 4 TBSP TOASTED SLICED ALMONDS FOR GARNISH
PREP TIME
30m
COOK TIME
30m
TOTAL TIME
1h
YIELD
6 servings

Instructions

  • Heat a 5-quart soup pot over medium-low heat; add olive oil and heat for 1 minute.
  • Add onions and garlic and cook until softened, about 5 minutes.
  • Add apple, squash, thyme, bay leaf, nutmeg and enough water to cover ingredients.
  • Turn heat to medium-high and cook for 15-18 minutes, stirring occasionally, until squash is tender.
  • Stir in Silk and heat through.
  • Remove from heat, remove thyme stems and bay leaf and allow mixture to cool for 5 minutes.
  • In two to three separate batches, puree soup in a blender or food processor until smooth and creamy.
  • Return to saucepan and reheat.
  • Add nutmeg and lemon juice and season to taste with salt and pepper.
  • Serve in warm bowls garnished with toasted sliced almonds.

Appetizers

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A recipe from Silk

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