Healthy Pumpkin Butternut Squash Soup (WFPB, No Oil, No Dairy)
Servings: 8
Calories: 75kcal
There is nothing more comforting than a bowl of Pumpkin Butternut Squash Soup on a fall day. This is a great make ahead soup to be reheated at the end of spending the day picking apples and searching for the perfect pumpkins. No guilt here as there is not dairy and made the WFPB way.
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Equipment
- Stock Pot
- High speed Blender
Ingredients
- 1½ cups Onion 1 medium, rough chop
- 2 cups Butternut Squash peeled, rough chop
- 1 cup Apple 1 medium, rough chop
- 1½ cups Carrots 2 medium, rough chop
- ¼ cup Shallot
- 4 sprigs Thyme or 1/2 teaspoon dried thyme
- 1½ teaspoons nutmeg
- 1 teaspoon ground mustard
- 1 teaspoon salt
- ½ teaspoon garlic granules
- ½ teaspoon ground pepper
- ¼ teaspoon ground celery seed
- 2 tablespoons Agave
- 3 cups water
- 1 32 oz Vegetable Stock
- 1 15 oz Pumpkin Puree can
Instructions
- Peel and rough chop, in somewhat similar sizes, the vegetables: onion, butternut squash, apple, carrots, shallots.
- Sauté veggies in a stock pot with no oil (can use cooking spray if desired, but not necessary) over medium heat until softened.
- Add stock, agave, and spices/herbs to vegetables. Simmer until they are cooked through.
- Turn off heat and add pumpkin puree. Let cool slightly and remove the thyme sprigs before proceeding.
- Working in small batches (2-3 ladles at a time) puree the vegetables and broth until smooth using a high speed blender.
- Return pureed soup to another stock pot. When completed, taste for seasoning adjustments to your taste. Reheat to serve. Ganish with a few toasted pumpkin seeds or croutons.
Notes
Nutrition
Calories: 75kcal
