Servings
Font
Back
Roasted Autumn Squash Soup
5 from 15 votes

Roasted Autumn Squash Soup

Roasted Autumn Squash Soup blends roasted butternut squash and pumpkin with sautéed onion, carrot, apple, curry powder, and turmeric. Finished with apple cider and milk, this creamy soup delivers a sweet and spiced profile, garnished with toasted pumpkin seeds for crunch.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 335 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 335

% 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.