Description
Sweet and savory, this Autumn Squash Soup is fabulous!
Ingredients
Units
Scale
- 1 butternut squash (~3 lbs)
- 1 small yellow onion, chopped
- 2 small carrots, chopped
- 2 tablespoons avocado oil
- 4 apples, cored and cut into 4-5 chunks (Peeling is optional. I like to use at least 1–2 tart apples mixed with 1–2 sweet apples)
- 8 cups vegetable stock
- 1/2 cup apple cider
- 1 cup pumpkin puree
- 1 tablespoon coconut sugar
- 1 tablespoon tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon mild curry powder
- 1/2 teaspoon rosemary
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 1/2 cup whole milk or half and half*
- 1 tablespoon honey
Instructions
- Peel the squash. If you have a decent vegetable peeler, that will work. I find that to be the
easiest way to peel a squash. Alternatively, you may need to use a paring knife, which is
more tedious.
2. Remove the seeds and cut into 1-2 inch chunks. *Note: you can also roast your squash
ahead of time or cook it in the slow cooker. Either method works well.
3. Heat your oil in a large pot over medium heat.
4. Saute the onion and carrots until softened, about 5 minutes.
5. Add squash, apples, stock, apple cider, pumpkin, coconut sugar, tomato paste, cinnamon,
curry, rosemary, salt, ginger, and pepper. Stir to combine.
6. Bring to a boil, then reduce the heat. Allow to simmer for 20 minutes.
7. Make sure the squash is nice and soft. Puree with a hand held (immersion) blender or
transfer the soup, in batches, to a regular blender and blend until smooth. Stir in the
whole milk or half and half and honey and heat until hot. Enjoy!
Notes
*To make this dairy-free, you may use canned coconut milk in place of the whole milk.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: soup recipes
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 210
- Sugar: 21 grams
- Fat: 4.5 grams
- Carbohydrates: 44 grams
- Fiber: 7.3 grams
- Protein: 3.1 grams