Autumn Squash Soup Recipe

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Brief

Prep 20 mins

Cook: 1hr

Total: 1hr20 mins

Servings: 8

Yield: 8 servings

Autumn Squash Soup Recipe

Ingredients

4 cups butternut squash cubes

1 teaspoon salt

2 dashes ground cinnamon

or to taste

1 tablespoon coconut oil

½ teaspoon curry powder

salt to taste

1 large Honeycrisp apple - peeled

cored

and diced

½ large yellow onion

diced

3 ½ cups vegetable broth

½ cup almond milk

Soup, Stew and Chili

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.

Step 3

Roast squash in preheated oven until fork-tender about 30 minutes.

Step 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.

Step 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.

Step 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.

Nutritional Information

Autumn Squash Soup Recipe

Servings Per Recipe:8

Calories: 82.2

% Daily Value *

Protein: 1.4g 3%

Carbohydrates: 15.7g 5%

Dietary Fiber: 2.9g 12%

Sugars: 6.5g

Fat: 2.3g 4%

Saturated Fat: 1.6g 8%

Vitamin A Iu: 7928.3IU 159%

Niacin Equivalents: 1.1mg 8%

Vitamin B6: 0.1mg 8%

Vitamin C: 16.6mg 28%

Folate: 21.7mcg 5%

Calcium: 62.7mg 6%

Iron: 0.8mg 4%

Magnesium: 27.6mg 10%

Potassium: 303.5mg 9%

Sodium: 505.5mg 20%

Thiamin: 0.1mg 8%

Calories From Fat: 20.5

*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.