Description
Autumn Squash Soup is a silky, cozy soup made with roasted butternut squash, apple, and warming spices like curry and cinnamon. Naturally creamy without heavy cream, this vegan-friendly soup is perfect for chilly fall days, festive gatherings, or weeknight dinners.
Ingredients
4 cups butternut squash cubes
1 tsp salt, plus more to taste
2 pinches ground cinnamon (or to taste)
1 tbsp coconut oil
1/2 tsp curry powder
1 large Honeycrisp apple, peeled, cored, and diced
1/2 large yellow onion, diced
3 1/2 cups vegetable broth
1/2 cup almond milk
Instructions
- Preheat oven to 425°F (220°C).
- Spread butternut squash cubes on a baking sheet. Season with salt and cinnamon.
- Roast for about 30 minutes until fork-tender.
- In a large saucepan, melt coconut oil over medium-high heat.
- Add curry powder, apple, onion, and salt. Sauté for 10 minutes until softened.
- Add roasted squash, vegetable broth, and almond milk. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend soup in batches until smooth, or use an immersion blender.
- Adjust seasoning with salt and serve warm.
Notes
- Add roasted carrots or sweet potatoes for extra sweetness.
- Swap almond milk for coconut milk for a creamier result.
- Stir in ginger for a spicier kick.
- Garnish with pumpkin seeds, herbs, or coconut cream swirls.
- Boost protein by adding lentils or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 145 kcal
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
