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Autumn Squash Soup

Autumn Squash Soup

ma3145tt

"Great butternut squash soup."
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Ingredients

1 h 20 m servings 82 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 6
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I made the recipe exactly as written. It was a perfect combination of flavors and my family loved it! Will definitely make it again.

Delicious! I never had butternut soup before so I really wasn't 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 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.

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!

I substituted one cup of apple juice for the broth and I think it made the soup too sweet. Next time I'll follow the recipe because the apple and almond milk are sweet enough. It was still good,...

this is so tasty. I will make it again

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