Autumn Squash Soup Recipe

Name: Autumn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups butternut squash cubes; 1 teaspoon salt; 2 dashes ground cinnamon, or to taste; 1 tablespoon coconut oil; 1/2 teaspoon curry powder; salt to taste; 1 large Honeycrisp apple - peeled, cored, and diced; 1/2 large yellow onion, diced; 3 1/2 cups vegetable broth; 1/2 cup almond milk

Servings: persons

4 cups butternut squash cubes
1 teaspoon salt
2 dashes ground cinnamon, or to taste
1 tablespoon coconut oil
1/2 teaspoon curry powder
salt to taste
1 large Honeycrisp apple - peeled, cored, and diced
1/2 large yellow onion, diced
3 1/2 cups vegetable broth
1/2 cup almond milk

1
Preheat oven to 425 degrees F (220 degrees C).
2
Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
3
Roast squash in preheated oven until fork-tender, about 30 minutes.
4
Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
5
Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.
6
Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

1988

kcal

Calories

203

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 10 ingredients. The key ingredients include: 4 cups butternut squash cubes, 1 teaspoon salt, 2 dashes ground cinnamon, or to taste, 1 tablespoon coconut oil, and more.

Yes, Autumn 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 Squash Soup

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