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 the Roasted Pears with Cranberries, Blue Cheese, and Walnuts 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 the cookie swap.
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I like adding a spoonful of toasted pumpkin seeds as garnish.
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)
1/2 cup toasted pumpkin seeds, for garnish
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.
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.
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.
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.
*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.