Vegetarian

Emily's Creamy Butternut Squash, Carrot, and Apple Soup is for Soup.

Emily's Creamy Butternut Squash, Carrot, and Apple Soup takes several minutes to prepare.

Emily's Creamy Butternut Squash, Carrot, and Apple Soup takes several minutes to cook.

Emily's Creamy Butternut Squash, Carrot, and Apple Soup makes 4 servings.

The ingredients for Emily's Creamy Butternut Squash, Carrot, and Apple Soup are:

1 small onion
1 large butternut squash
2 small (or 1 large) apple ? mine were Gala
2 carrots
4 cups vegetable broth
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp curry powder
1 bay leaf
1/2 cup almond milk

Here is how you make Emily's Creamy Butternut Squash, Carrot, and Apple Soup:

Makes 4 generous (2 cup) servings.Start by dicing the onion and saut?ing in a tiny bit of olive oil. This is best done in a dutch oven or other large soup pot. Next, cube up all the veggies ? butternut squash, apples, and carrots ? and combine them in a large bowl.Once the onions are softened and starting to brown, add the rest of the vegetables to the pot, and top with 4 cups of vegetable broth.Add in the spices, stir, and bring to a boil. Once the soup comes to a boil, turn it down to a simmer and cover for about 15 minutes, until vegetables are very soft. If vegetables are soft and starting to break down, it?s time to BLEND!Use an immersion blender to puree the soup to a creamy, thick consistency. If you don?t have an immersion blender, you can also use a regular blender (in several batches), but make sure you take the plastic knob off the top before you blend. This is key in order to release steam ? otherwise you will have soup everywhere. Don?t say I didn?t warn you!Finish the soup with a half cup of almond milk, or other milk if you prefer. I use almond milk because I love the creamy texture and consistency, and the fact that it is much lower calorie than typical dairy milk. Stir in the milk, bring back up to a slight simmer to heat through, and serve!!

The nutritional information for Emily's Creamy Butternut Squash, Carrot, and Apple Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 154.7

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 990.8 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 9.5 g
• Protein: 2.1 g

The dietary needs meet for Emily's Creamy Butternut Squash, Carrot, and Apple Soup is Vegan