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Creamy Butternut Squash Soup

One of my favorites! This is packed with nutrients, very satisfying, even as a stand alone meal and of course, gluten free...


  • 2 cups fresh, cubed butternut squash

  • 1 red apple, peeled and cut into large pieces

  • 1 carrot (optional)

  • ½ cup unsweetened almond milk (or skim milk)

  • 1 tbsp almond butter

  • Cinnamon & nutmeg to taste


  • Place butternut squash and apple in a pot; add enough water to cover some of the squash & apples

  • Cover & cook until soft but make sure squash still has bright orange color

  • Take the apple/squash mixture and place in a blender with the almond milk & almond butter & blend until creamy. Add cinnamon/nutmeg

  • For thinner consistency, add the cooking liquid to the blender or drink it separately

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