Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 yellow onion (, diced)
  • 1 large apple (, cored and diced)
  • 2 cloves garlic (, minced)
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 2 pounds butternut squash (, peeled, seeded, and cut into 1-inch chunks)
  • 4 cups water
  • 2 teaspoons salt (, plus more to taste)
  • 1/2 cup almond milk ((or oat milk))
  • 2 tablespoons pure maple syrup
  • Freshly ground black pepper

Instruction

  • Add the olive oil to a large pot over medium-high heat, and saute the onion and apple until softened, about 8 minutes. Add in the garlic, cinnamon, and cayenne, and stir for 1 more minute.
  • Add in the butternut squash, water, and salt, and stir to combine. Bring the water to a boil, then lower the heat and cover the pot to let the soup simmer until the squash is fork tender, about 25 minutes.
  • When the squash is tender, add in the almond milk and maple syrup, and puree the soup with an immersion blender. (Alternatively, you can transfer the soup to a blender and carefully blend it, with your blender vent lightly covered with a thin towel so the lid doesn't blow off-- be careful not to burn yourself!)
  • Taste the soup and adjust any seasoning to taste, adding freshly ground black pepper, along with more salt or maple syrup, as desired. (I usually add an extra ½ to ¾ teaspoon of salt.) Serve warm, with an extra sprinkle of cinnamon on top.
  • Leftover soup can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.