Creamy Butternut Squash and Apple Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Soup
Cuisine:
Dairy-free, Gluten-free, Grain Free, Paleo, Vegan, Whole30
Servings: 4 servings
Ingredients
- 1 medium butternut squash
- 1 medium red apple
- 1/2 cup canned coconut milk
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/8 tsp cayenne powder
Instructions
-
Peel and cut the butternut squash into 1-2” cubes. Peel and cut the apple into 2-3” cubes. Place in a steamer and steam for 15-20 minutes or until soft enough to mash with a fork.
-
Remove from steamer and place in a high-speed blender. Add the coconut milk, cinnamon, sea salt, and cayenne. Blend on high for 30 seconds. Scrape down sides of blender. Blend for another 30 seconds to 1 minute or until soup is creamy.
-
Remove from blender, pour into bowls, garnish with a sprig of fresh rosemary, and serve.
Recipe Notes
Store leftovers in a covered glass container in the fridge for up to 5 days.