Similar to salads, soups are one of those dishes that can appear to be healthy but be packed with hidden calories and fat. While most soups hide calories in heavy cream, butter or even meats, this apple and cheddar butternut squash soup is a light and meatless option that still has that creamy, flavorful texture that everyone loves.
While this soup isn’t necessarily low calorie, it does pack a punch in terms of nutrition. With delicious butternut squash as it’s base, this soup is packed with filling fiber, heart-healthy potassium and essential vitamin A.
Apple and Cheddar Butternut Squash Soup
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 butternut squash, peeled and chopped into chunks
- 3 cups vegetable broth, low sodium
- 1 cup apple juice, all natural no sugar added
- 1 teaspoon dry mustard
- 1 ½ cups sharp cheddar cheese, grated
- 1 teaspoon paprika
- salt and pepper to taste
- light coconut milk
- roasted pumpkin seeds
- Heat a large pot over medium heat. Add the olive oil, onion, garlic and butternut squash. Cook covered for roughly 5 minutes or until onion is translucent and squash starts to soften.
- Stir in the broth and apple juice. Bring soup to a simmer and cook for 25 minutes or until squash is completely soft.
- Remove soup from heat. Using an immersion blender, blend soup until smooth. You can also transfer soup to a blender in batches and blend until smooth.
- Return soup to heat and stir in the mustard, cheese, paprika and salt and pepper. Stir until cheese has melted. Taste and add more salt and pepper if needed.
- Serve soup in bowls and garnish as desired.