Description
Creamy and comforting autumn squash soup made with roasted butternut squash, pumpkin, apple cider, and warm spices. Perfect for chilly nights and fall dinners.
Ingredients
– 2 cups roasted butternut squash
– 1 cup pumpkin puree
– 1 apple, peeled and chopped
– 1 cup chopped carrots
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth (or chicken broth)
– 1/2 cup coconut milk or heavy cream
– 1 tbsp olive oil
– 1/2 tsp ground cinnamon
– 1/2 tsp curry powder
– 1/8 tsp ground nutmeg (or a small pinch)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (adjust to taste)
– **Optional toppings (per serving)**:
– 1 tbsp roasted pumpkin seeds
– 1 tsp cream swirl
– A few fresh herb leaves (like parsley or thyme)
Instructions
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Preheat oven to 400°F. Roast cubed butternut squash and carrots for 25–30 minutes until golden.
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In a pot, sauté onion and garlic in olive oil for 2–3 minutes until soft.
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Add roasted vegetables, chopped apple, broth, and all spices. Simmer for 15 minutes.
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Use an immersion blender or high-speed blender to blend until completely smooth.
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Stir in coconut milk or cream. Adjust seasoning with salt and pepper.
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Serve warm with your favorite toppings.
Notes
Roasting the vegetables adds deeper flavor.You can substitute pumpkin puree with sweet potatoes.Store in the fridge up to 5 days or freeze for up to 3 months.Reheat gently to preserve texture and creaminess.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Cuisine: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 7g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg