Roasted Autumn Squash Soup
User Reviews
5
Roasted Autumn Squash Soup
Description
This soup begins with halved butternut squash and pumpkin brushed with olive oil, seasoned, and roasted face down until tender. Separately, onion, carrot, and diced apple are cooked with curry powder and turmeric to soften and develop aromatic flavors.
The roasted squash and pumpkin are combined with vegetable broth and apple cider, simmered to meld flavors. Dairy or dairy-free milk and honey are stirred in for creaminess and subtle sweetness. The soup is pureed to a smooth consistency and seasoned to taste with salt and pepper.
Toasted pumpkin seeds add texture as a garnish. Adjust the amount of broth to control soup thickness—less for a thick puree or more for a lighter soup. Using apple cider—not vinegar—is key to maintaining intended flavor balance.
The soup stores well in the refrigerator for several days or can be frozen for longer preservation. Substitutions for milk and sweetener accommodate dietary preferences.
Ingredients
- 1 medium butternut squash halved lengthwise and seeds removed
- 1 small pumpkin halved and seeds removed
- 3 tbsp. olive oil divided
- 1 small yellow onion diced
- 2 medium carrot peeled and diced
- 1 apple peeled, cored and diced, Granny Smith
- 1 teaspoon curry powder
- 1/2 teaspoon Turmeric ground
- 3-4 cups vegetable broth
- 1/2 cup apple cider (do NOT use apple cider vinegar)
- 1 cup milk (use dairy free, if desired)
- 2-3 tablespoons honey depending on how sweet you like it
- salt
- black pepper
- 1/2 cup pumpkin seeds for garnish, toasted
Instructions
- Preheat the oven to 425 degrees F. Brush the tops and the insides of the squash and pumpkin with 2 teaspoons olive oil. Season with salt and pepper and place squash face down (flesh side down) on a baking sheet. Roast until fork tender, about 50 minutes to 1 hour. Remove from oven and cool.
- In a Dutch oven set over medium heat, heat the remaining olive oil. Add the onion, carrot, apple, curry powder and turmeric. Stir to combine. Cook for 10 to 15 minutes, until the vegetables are soft.
- Stir in the broth, cider and roasted squash and pumpkin. Bring the soup to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and stir in milk, honey, and a pinch of salt.
- Use an immersion blender or a standard blender to puree the soup. Season with salt and pepper, to taste. Garnish with pumpkin seeds, if desired.
Notes
- Use 3 cups vegetable broth for thicker soup or 4 cups for thinner consistency according to preference.
- Substitute dairy milk with almond milk and honey with agave syrup to make the soup vegan.
- Use apple cider (not apple cider vinegar) to ensure the correct flavor profile.
- Store in a sealed container refrigerated for up to 4 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 335kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 615mg | 26% |
| Potassium | 1476mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 26g | 52% |
| Vitamin A | 36355IU | 727% |
| Vitamin C | 50mg | 56% |
| Calcium | 170mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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