Autumn Gold Squash Soup Recipe

Name: Autumn Gold Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium to large butternut squash (about 2 cups cooked pulp); 1 large Spanish onion, chopped (about 3 cups); 2 tablespoons vegetable oil; 1/4 teaspoon nutmeg; 1/4 teaspoon cinnamon; 1/4 teaspoon dried thyme; 2 bay leaves; 1 medium carrot, diced; 2 celery stalks, chopped; 1 1/2 cups water; 11/2 cups tomato juice; 1 cup apple juice; 1 cup orange juice; Salt and ground black pepper

Servings: persons

1 medium to large butternut squash (about 2 cups cooked pulp)
1 large Spanish onion, chopped (about 3 cups)
2 tablespoons vegetable oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1 medium carrot, diced
2 celery stalks, chopped
1 1/2 cups water
11/2 cups tomato juice
1 cup apple juice
1 cup orange juice
Salt and ground black pepper

1
Bake or boil the squash.
2
To bake, halve the squash and scoop out the seeds.
3
Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil.
4
Bake at 350 degrees until tender, about one hour.
5
Scoop out the pulp and discard the skin.
6
To boil, peel the squash, halve it, and scoop out the seeds.
7
Cut it into chunks and place them in a saucepan with water to cover.
8
Bring the water to a boil and cook until the squash is tender, about 15 minutes.
9
Drain and reserve the liquid.
10
Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent.
11
Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid).
12
Cover and simmer until the carrots are Tender.
13
Remove the bay leaves.
14
In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches.
15
Gently reheat the soup.
16
Add salt and pepper to taste.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium to large butternut squash (about 2 cups cooked pulp), 1 large Spanish onion, chopped (about 3 cups), 2 tablespoons vegetable oil, 1/4 teaspoon nutmeg, and more.

Yes, Autumn Gold Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Gold Squash Soup

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