Butternut Pumpkin Soup

A great way to add more veggies and even fruits to your diet is by soupin’em up! Here is one of my Fall’s favorite soups to make. This recipe is an explosion of antioxidants, fiber, and good fats.

Ingredients 

1 medium (about 1.5 lbs) peeled and seeded butternut squash

1 carrot (peeled) 

1 Granny Smith apple

1/2 cup pumpkin purée 

1 white onion 

2 cups low sodium vegetable stock + 1 cup water 

4 garlic cloves minced 

1 tablespoon margarine 

2 teaspoons olive oil 

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne

1/4 teaspoon ground cinnamon 

1/2 cup canned (unsweetened) coconut milk

Steps 

1. Wash and chop vegetables 

2. In a heavy bottomed pan add margarine + olive oil, when margarine melts add onions and sauté till translucent

3. Add butternut and sauté for a minute 

4. Add apples, carrots, and garlic then sauté for 1 minute 

5. Add vegetable stock, water and pumpkin pure

6. Let it boil then reduce heat till medium low and cook till all veggies are tender 

7. If liquid reduces more than veggies add one cup of warm water 

8. When almost done Add spices and coconut milk and mix 

9. Transfer to a blender or use hand blender and blend till desired consistency 

10. I used paprika, coconut milk, and pumpkin seeds for garnish 

Nutritional Information ℹ 

Recipe yields 4 servings 

35 g carbs 

3 g proteins 

10 g fat 

Calories per serving: 242