Butternut Squash Soup With Cinnamon Cream
A creamy, belly-hugging soup made with fresh butternut squash and laced with tasty cinnamon cream
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: gluten-free, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 155.66kcal
- 1 medium butternut squash (peeled, seeded and chopped into 1-inch chunks)
- 1 onion (chopped into a fine dice)
- 1 medium carrot (diced)
- 2 tablespoon ginger (grated)
- ½ teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 3 cups vegetable stock
- 1 cup almond milk (or any nondairy milk)
- ½ teaspoon ground black pepper
- Salt to taste
- 1 tablespoon olive oil
Heat the oil in a saucepan over medium heat, add the onion and saute until the onion becomes golden-brown.
Add the ginger and coriander and stir to mix, then add the squash and carrots and cinnamon.
Cook, stirring, about 5-8 minutes until the squash starts to brown.
Add the water or vegetable stock and half the soymilk and bring to a boil. Lower the heat to a simmer, and cover the saucepan.
Cook until the squash is tender, about 30 minutes.
In a blender, or using an immersion blender if you have one, process the soup until it turns smooth and velvety. Be careful while handling the hot ingredients and liquid.
Return the soup to the saucepan and add the rest of the soymilk. Warm until heated through.
Ladle into a bowl, sprinkle some more cinnamon on top.
Enjoy!
Calories: 155.66kcal | Carbohydrates: 29.71g | Protein: 2.79g | Fat: 4.63g | Saturated Fat: 0.55g | Potassium: 763.47mg | Fiber: 5.31g | Sugar: 7.64g | Vitamin A: 22854.33IU | Vitamin C: 42.31mg | Calcium: 179.9mg | Iron: 1.5mg