Honeynut Squash Soup
A creamy, vegan bowl of winter squash soup made with easy ingredients and simmered for full, rich flavor.
Servings: 6 people
Calories: 182kcal
Ingredients
- 2 honeynut squashes
- 1 large yellow onion
- 7 cloves roasted garlic*
- 4 sprigs fresh thyme
- 1 medium granny smith apple
- 2 cups vegetable broth*
- 1 can coconut milk
- 3/4 teaspoon salt divided
- 1 tablespoon oil
Instructions
- Heat oil in a large pot over low heat. Dice the onions and add them into the oil to sweat, stirring occasionally.
- Peel and seed the squash, then dice and add to the onions.
- Dice the apple and add it with the garlic to the pot. Stir and cook for 2-3 minutes.
- Add in 1/2 teaspoon of salt, chicken broth, coconut milk, and thyme. Bundle the thyme together so you can easily remove it later.
- Stir and bring to a simmer, then cover and cook for 60-90 minutes.*
- Puree the soup in a blender or food processor, working in batches if necessary. Taste and add salt to taste.
Notes
*If you don't have roasted garlic, swap in 4 cloves of finely minced garlic.
*I often use chicken broth if that's what I have on hand.
*Technically you can puree the soup as soon as the squash and apples are very, very soft. But I recommend the full 90 minutes for best flavor.
Nutrition
Calories: 182kcal | Carbohydrates: 11g | Protein: 2g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 614mg | Potassium: 228mg | Fiber: 1g | Sugar: 5g | Vitamin A: 251IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg