Fall is officially here and it’s time for all things pumpkin. Today I’m sharing with you a simple and festive pumpkin soup that’s perfect to whip up on a weeknight. My mom used to make Calabaza soup for us when we were younger, and this soup brings back those memories for me. It’s creamy, spicy, and completely dairy-free. So, here it is, my
Cinnamon Apple Calabaza Soup
Ingredients
1 tablespoon ghee
1/2 cup chopped onion
1 teaspoon garlic, minced
3 1/2 cups vegetable broth
3 cups diced butternut squash (calabaza)
2 cups apple sauce
1/2 teaspoon ground cinnamon, plus additional for garnish
3/4 teaspoon ground sage
1/4 teaspoon salt
1/2 cup Silk® Original Almondmilk
1 bag dehydrated apple chips, for garnish
Instructions
Melt ghee in 3-quart saucepan over medium heat. Add onion and garlic cooking until onions are softened. Stir in broth, squash, apple sauce, cinnamon, sage and salt. Bring to a boil. Reduce to a simmer. Cover and cook until the squash is cooked, about 15 to 18 minutes. Stir the Silk® Original Almondmilk into soup. Let the soup cool a bit and then use an immersion blender until it’s smooth. You can also use a high power blender and blend it in batches. Return the soup to the pan and simmer for another ten minutes. Serve the soup warm or at room temperature in bowls. Garnish each serving with apple chips and sprinkle with cinnamon.
I love making this soup with Silk® Original Almondmilk because it’s dairy-Free AND lactose-free. It has 50% more calcium than dairy milk, and absolutely no cholesterol and no saturated fat. My mom made this soup with chicken stock and heavy cream, but I think that lightening it up a little with almond milk adds an extra layer of flavor and doesn’t make me feel so bloated after eating.
