Autumn Squash Soup Recipe - Allrecipes.com
Autumn Squash Soup Recipe
  • READY IN ABOUT hrs

Autumn Squash Soup

Recipe by  

"Great butternut squash soup."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  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.
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Reviews More Reviews

Oct 17, 2014

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.

 
Jan 18, 2015

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!

 

4 Ratings

Dec 02, 2014

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 more apple-y. Love it both ways.

 

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Nutrition

  • Calories
  • 82 kcal
  • 4%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.3 g
  • 4%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 554 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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