Autumn Squash Soup

Great butternut squash soup.

Autumn Squash Soup Ingredients

• 4 cups butternut squash cubes

• 1 teaspoon salt

• 2 dashes ground cinnamon, or to taste

• 1 tablespoon coconut oil

• teaspoon curry powder

• salt to taste

• 1 large Honeycrisp apple - peeled, cored, and diced

• large yellow onion, diced

• 3? cups vegetable broth

• cup almond milk

How to Make Autumn Squash Soup

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.

Autumn Squash Soup Nutritions

• Calories: 82.2 calories

• Carbohydrate: 15.7 g

• Cholesterol:

• Fat: 2.3 g

• Fiber: 2.9 g

• Protein: 1.4 g

• SaturatedFat: 1.6 g

• ServingSize:

• Sodium: 505.5 mg

• Sugar: 6.5 g

• TransFat:

• UnsaturatedFat:

Autumn Squash Soup Reviews

• I made the recipe exactly as written. It was a perfect combination of flavors and my family loved it Will definitely make it again.

• This tastes exactly like Paneras Bread autumn soup The other ones that add pumpkin, only tastes like pumpkin soup. This is the one you need to try to enjoy their soup at home.

• It was really tasty. I added a little to much cinnamon, next time i make it i will dial that back just a touch and it will be absolutely delicious.

• Delicious I never had butternut soup before so I really wasnt sure what to expect. Made it per the recipe the first time, but the 2nd time, instead of broth, I used apple cider to make it more apple-y. Love it both ways.

• This recipe for squash soup is the tastiest and easiest. I have tried many recipes and this is by far the best. I received many compliments from people who say this is better than restaurant soup. Another good thing about this soup is that it is great for vegetarians and vegans. Five stars all the way with this recipe. Save this recipe and toss the others.

• My kids ate it up Yes I will make it again.

• I did add 1 tsp ground clove and because I had a lot more then 3 cups of butternut squash I used a full cup of Almond milk unsweetened

• Really a great soup Eight servings is really probably four unless each is a small cup of soup. I would double the recipe next time so there are leftovers. This is definitely a keeper

• This recipe has wonderful flavor as specified. I made it according to the instructions, but used more squash, as I defrosted and used 6 cups that I had in the freezer. It was quite thick and I thinned it with cream as needed to make it more like a soup than a stew---Im sure that upped the calories, but the flavor was rich and terrific

• I substituted one cup of apple juice for the broth and I think it made the soup too sweet. Next time Ill follow the recipe because the apple and almond milk are sweet enough. It was still good, but tasted more like applesauce than squash.

• This is so tasty. I will make it again

• We loved it as is