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Plant-Based Butternut Squash Soup

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 6 to 8
Calories: 153kcal

Ingredients

  • 1 butternut squash peeled, seeded and diced
  • 1 onion diced
  • 2 cups frozen cauliflower florets
  • 15 oz. can pumpkin
  • 2 cups vegetable broth
  • 1½ cups apple cider
  • 1 cup almond milk
  • 2 Tbs. maple syrup
  • ¼ tsp. curry powder
  • ½ tsp. cinnamon
  • salt & pepper to taste
  • pumpkin seeds to top, optional

Instructions

  • Place the butternut squash cubes and onion on a sheet pan in a single layer and roast in the oven at 400° for 20-25 minutes or until the squash is tender.
  • Meanwhile, steam the cauliflower until tender.
  • Puree the squash, onions and cauliflower in a blender or food processor until smooth.
  • Add a bit of the vegetable broth or apple cider if you need some liquid to make it blend well.
  • Pour the puree into a pot on the stove.
  • Stir in the remaining ingredients, except the pumpkin seeds.
  • Simmer for 10-15 minutes until the soup is hot.

Nutrition

Serving: 6to 8 | Calories: 153kcal | Carbohydrates: 36g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 787mg | Fiber: 6g | Sugar: 17g | Vitamin A: 24484IU | Vitamin C: 47mg | Calcium: 156mg | Iron: 2mg