Apple & Butternut Squash Soup

Vegetable soups are some of my favorite meals especially when it’s cool outside. They are warm, filling, abundantly filled with vegetables, satisfying, and can be used as part of a cleanse. Not to mention you can eat until your heart is content and you won’t see the pounds pack on. Don’t get me wrong, there are a lot of unhealthy soups out there just as there are unhealthy salads. Why even go there? If you are going to eat soup and salad make them healthy. I replace heavy cream with a nondairy alternative like coconut or cashew cream and I use a low sodium vegetable broth to enrich the soups flavor.

Melt the pounds

If you see a few unwanted pounds slide their way into your life, try a vegetarian soup for dinner. Fill up until your heart is content and watch the pound’s melt. I do this for about three days and all of the extra unwanted pounds are gone. Keep in mind this three-day fix is for your jeans that are a little snug not for the 20 pounds you found last year. However, I’d be willing to bet those 20 pounds would come off if you kept eating soup for dinner and increased your vegetable intake.

Someone once told me that our size was based 80% on our diet and 20% on our fitness participation. While I was spending overtime at the gym fighting it day after day I thought they were way off. Turns out they were right. I do a lot less and look a lot better just minding what I consume.

Apple and Butternut Squash Soup

Try this Apple and Butternut Squash Soup on for size:

1 prepared (peeled and seeded) butternut squash cubed

2 cored and cubed honey crisp apples

3 peeled and cubed carrots

½ sweet onion finely chopped

2 tsp of salt

1 tsp of cumin

½ tsp of coriander

¼ tsp of ginger

¼ tsp of cinnamon

¼ tsp of white pepper

2 cups of vegetable broth

  1. In an instant pot or slow cooker, add all ingredients.

  2. Install the lid and set to manual high for 25 minutes. If you are using a slow cooker, follow the manufactures instructions on how long and what temperature you should cook the vegetables.

  3. Let the steam release naturally. This takes about 20 minutes.

  4. With a hand blender, puree all ingredients until smooth.

  5. Serve with cashew cream or the cream of your choice and top with a dash of cinnamon.

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Welcome to Savoring Presence! 

Hi, I'm Alison.  I am a gluten and dairy free home chef, fit foodie and a yoga teacher. Savoring Presence is a journey simplify the relationship between food, fitness, happiness and overall wellness. Join me as I explore the best tasting healthy foods, clean products, staying active and living a balanced lifestyle. 


Eat well, live well, be well savoring the precious present. 

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