Butternut Squash and Apple Soup | Recipe Cart
Butternut squash and apple soup with rosemary and sage; vegan, easy to make in 35 minutes, perfect for fall.
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Cooking tools:
- Immersion blender
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Fork
- Wooden spoon
- Serving bowl
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 1 small yellow onion, diced
- 2-3 cloves of garlic, minced
- 1 Granny Smith apple, diced
- 1/2 tablespoon chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 1 small butternut squash, peeled and diced (about 5-6 cups/800 g)
- 1 13.5 ounce can light coconut milk
- 4 cups vegetable broth
- Salt
- black pepper
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