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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: 3 to 4
Calories: 158kcal

Ingredients

  • 1 small butternut squash peeled, seeded and diced
  • 1 small onion diced
  • 2 cups frozen cauliflower florets
  • ½ 15 oz. can pumpkin
  • 1 cup vegetable broth
  • ¾ cup apple cider
  • ½ cup almond milk
  • 1 Tbs. maple syrup
  • ⅛ tsp. curry powder
  • ¼ tsp. cinnamon
  • salt and 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: 3to 4 | Calories: 158kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 877mg | Fiber: 7g | Sugar: 17g | Vitamin A: 24484IU | Vitamin C: 63mg | Calcium: 159mg | Iron: 2mg