Nov
8

Roasted Autumn Squash Soup

Roasted Autumn Squash Soup

I don’t think that there is a butternut squash soup recipe that I’ve tried that I don’t like. I love butternut squash soup! I love it even more if it also includes roasted pumpkin, diced apple and spices. The Roasted Autumn Squash Soup recipe that I’m sharing today is my absolute favorite squash soup recipe. It combines a little of everything that I love about autumn. The curry powder adds a slightly spicy flavor and the apple, cider and honey add a subtle sweetness.

Butternut squash is a vegetable that I’ve only been cooking with for the past few years. While I liked it before, I really didn’t start cooking with it until we started receiving them a few years ago in our CSA delivery. Next year, I am going to plant butternut squash in our garden since there are so many different uses for them. What is your favorite way to enjoy butternut squash?

I am ready for the weekend. While I don’t really have anything planned, it is nice to have a three day weekend. I will probably start planning my Thanksgiving Day menu. This Roasted Autumn Squash Soup and theΒ Roasted Pears with Cranberries, Blue Cheese, and WalnutsΒ recipe is already on the menu. I still need to decide the most important part, dessert! I also have to decide what kind of cookies to make for theΒ cookie swap.

Roasted Autumn Squash Soup

I like adding a spoonful of toasted pumpkin seeds as garnish.

Roasted Autumn Squash Soup

Roasted Autumn Squash Soup

Yields 5-6 servings

Roasted Autumn Squash Soup
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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 carrots, peeled and diced
  • 1 granny smith apple, peeled, cored and diced
  • 1 tsp. curry powder
  • 1/2 tsp. turmeric
  • 3-4 cups veggie broth*
  • 1/2 cup apple cider
  • 1 cup milk
  • 2-3 tbsp. honey (depending on how sweet you like it)
  • salt
  • pepper
  • 1/2 cup toasted pumpkin seeds, for garnish

Instructions

  1. Preheat the oven to 425 degrees F. Brush the tops and the insides of the squash and pumpkin with 2 tsp. olive oil. Season with salt and pepper and place squash face 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 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. 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 of broth for a thicker soup or 4 cups of broth for a thinner soup. I used 3 cups since I like my soup very thick. CHAR(13)CHAR(10)CHAR(13)CHAR(10)To make this soup vegan, substitute the milk for almond milk and the honey for agave syrup.

http://www.spoonfulofflavor.com/2013/11/08/roasted-autumn-squash-soup/

Source: Spoonful of Flavor original

45 Comments

  1. Megan - The Emotional Baker

    This soup looks amazing! I love all the flavors – pumpkin, apple and apple cider! Can’t wait to try πŸ™‚

    • Ashley

      Thanks Megan, I think the addition of the pumpkin, apple and cider really makes this soup unique!

    • Ashley

      You should, I think you would like it!

  2. Ali @ Inspiralized

    What a great soup for the falltime! I love this, thanks for sharing.

    • Ashley

      Thanks, Ali! I just love all the fall flavors!

  3. marcie

    I love butternut squash soup — it’s my favorite way to prepare butternut squash! I’m surprised my family isn’t sick of it. πŸ™‚ Your soup sounds amazing with pumpkin and butternut squash with apple. It’s perfect for the Thanksgiving table. I’m sure you’ll figure out something terrific for dessert and the cookie swap!

    • Ashley

      I agree, it is my favorite way to enjoy butternut squash as well!

  4. Kelly

    What a wonderful looking soup! I love how creamy it is with so many great fall flavors! Butternut squash soup is one of my favorites during this time of year and adding the pumpkin and apple sounds awesome πŸ™‚ Thanks for sharing and hope you have a great weekend Ashley πŸ™‚

    • Ashley

      Thanks, Kelly!

  5. Ashley

    Oh yum! I love butternut squash soup! I am using butternut squash all the time right now – I just made some enchiladas last night with it – so good! I need to give this soup a try. Have a great weekend Ashley!

    • Ashley

      Enchiladas, yum! I hope that you are going to share the recipe πŸ™‚

    • Ashley

      Thanks, Kammie!

    • Ashley

      Thanks for sharing, Claire! I linked up πŸ™‚

  6. Julie @ This Gal Cooks

    Great looking soup, Ashley! I need to try this one day soon. I have some butternut squash in my freezer. This is a perfect recipe for it! Thanks for sharing.

    • Ashley

      It would be a perfect use for your frozen butternut squash. It also helps to warm me up on some of these cold days!

  7. Krista @ Joyful Healthy Eats

    Ashely, this soup looks amazing! Loving the butternut squash with pumpkin and apple combination. Pinning and can’t wait to try. Beautiful pictures!

  8. Christin@SpicySouthernKitchen

    Your soup looks magnificent Ashley! I used some butternut squash puree in a spice cake once and it was so good.

  9. Gloria // Simply Gloria

    I hate to admit this, but I’ve never tried such a thing…and now you’ve inspired me to make this! I love the roasted pumpkin seeds as a garnish. Very creative…and pretty!

  10. Amy @ Homey Oh My!

    You know… I don’t think I’ve ever tried a butternut squash soup. Seeing all the flavors in this recipe though, I know I’d LOVE it. Looks delicious!

  11. Pamela @ Brooklyn Farm Girl

    I have to make this soup! I love how creamy and how it reminds me of a beautiful Fall harvest. Definite great recipe for this chilly weather!

  12. Monet

    We’re due to get another round of cold weather on Tuesday, and I think I’ll have to make this soup to combat the chill. It looks lovely. I hope you are having a wonderful three day weekend!

  13. sowmya

    This looks fantastic! Definitely on my must make list.

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    • Ashley

      It is the perfect soup for a cold and rainy day πŸ™‚

  16. Aurelia

    I’m making a squash soup at the moment and while it’s simmering I just found this recipe on Pinterest. I’ll try this out another time because it looks great πŸ™‚ Can’t get enough of soups at this time of year!

    • Ashley

      I hope you get a chance to try this recipe, Aurelia! Thanks for stopping by!

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  21. Elizabeth @ Enjoy Every Bite

    Wow this looks delicious. I have to admit that I’ve NEVER cooked a butternut squash. With the cooler weather I’ll have to try this! I love any healthy recipe that includes all of the fall flavors πŸ™‚

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  23. Kelly

    yum! Eating this soup as I type! I didn’t have apple cider so I used pomegranate juice and I used coconut milk instead of regular! Thanks for the recipe! I had a TON of roared veggies that I didn’t know what to do with.

    • Ashley

      Hi, Kelly! I am so glad to hear that you loved it. I often substitute coconut milk, but I’ve never tried the pomegranate juice. Sounds delicious!

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  26. Julie

    When you say “small pumpkin”, do you mean a small sized regular pumpkin or one of those little sugar pie pumpkins?

    • Ashley

      Hi Julie! Yes, the small sugar pie pumpkins work great in this recipe. Enjoy!

  27. Elizabeth

    Ashley – thank you for sharing. I made this last Sunday and it came out so good. We enjoyed the soup and we still have some in the freezer.

    • Ashley

      Hi, Elizabeth! Thanks for your comment. I am so glad to hear you loved the soup.

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