Butternut Squash Apple Soup

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  • Each serving
  • 370 cal
  • 23g fat (16g sat)
  • 0mg chol
  • 870mg sodium
  • 44g carb
  • 5g fiber
  • 19g sugar
  • 4g protein


  • 1 butternut squash, peeled and cut into 1-inch squares
  • 1 large apple, peeled and diced
  • 1 onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh ginger
  • 4 cloves garlic, chopped
  • 2 cups apple juice
  • 1 (14-ounce) can coconut milk
  • 3 cups vegetable broth, as needed
  • 2 teaspoons salt
  • Pepper, to taste


In a saucepan set over medium heat, sauté squash, apples and onions in oil for about 5 minutes or until some deep brown color develops. Add ginger and garlic and stir for 1 minute more.

Add remaining ingredients and bring the mixture to a boil. Promptly reduce the heat, cover and cook until squash is soft, about 30 minutes.

Pureé in a blender or food processor. Serve with crusty bread or croutons.

Special notes:

For a more robust flavor, cut squash in half, rub with oil and salt and roast cut side down in a 375° F oven until soft. Add to the sautéed onions and apples, and let cook for a shorter time.

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