Maple Sage Butternut Squash Soup

Name: Maple Sage Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 butternut squash, cubed; 1 onion, diced; 1 Granny Smith apple, diced; 2 cloves garlic minced; 1 tsp fresh rosemary, finely chopped; 1 tbsp fresh sage, finely chopped; 1/2 tsp red pepper flakes; Salt to taste; Pepper to taste; 4 cups vegetable broth; 2 tbsp maple syrup; 1/4 cup coconut cream; Toasted pepitas for garnish

2 steps

Prep:15minCook:30min

Updated at: Sun, 03 Sep 2023 15:23:57 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories164.6 kcal (8%)

Total Fat4.2 g (6%)

Carbs31.8 g (12%)

Sugars13.1 g (15%)

Protein2.4 g (5%)

Sodium613.4 mg (31%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspolive oil

1 tspfresh rosemary

finely chopped

1 Tbspfresh sage

finely chopped

½ tspred pepper flakes

4 cupsvegetable broth

2 Tbspmaple syrup

¼ cupcoconut cream

pepitas

Toasted, for garnish

Instructions

Step 1

To a large soup pot over medium heat add olive oil. Then add onions & sauté until translucent. Sprinkle in a pinch of salt, pepper, ginger powder, chili flakes and then add sage, rosemary and garlic and sauté for another minute. Add in diced squash and apple then pour in vegetable broth. Cover and let simmer for about 30 minutes,

Step 2

Once the squash is tender, remove from heat and add in maple syrup and coconut cream. Blend until desired smoothness. I like to leave it a little chunky but you can also blend until it is smooth. Serve topped with toasted pepitas! Enjoy.