CookPal AI
Autumn Squash Soup

Autumn Squash Soup

Cost $10, save $8

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 4 cups butternut squash cubes
    • ½ large yellow onion, diced

  • Fruits

    • 1 large Honeycrisp apple - peeled, cored, and diced

  • Spices & Seasonings

    • 🧂 1 teaspoon salt, more as needed
    • 2 pinches ground cinnamon, or to taste
    • ½ teaspoon curry powder

  • Cooking Oil

    • 1 tablespoon coconut oil

  • Liquid Ingredients

    • 3 ½ cups vegetable broth
    • ½ cup almond milk

STEPS

1

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

2

Spread butternut squash cubes onto a baking sheet. Season with salt and cinnamon.

3

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

4

Melt coconut oil in a large saucepan over medium-high heat. Add curry powder, apple, onion, and salt to taste. Sauté until soft, about 10 minutes.

5

Add broth, almond milk, and roasted squash. Bring to a boil. Reduce heat to medium-low and simmer, about 20 minutes. Season with salt to taste.

6

Add soup to a blender in batches, if needed, no more than half full. Cover, holding the lid in place. Pulse, then purée until smooth.

NUTRIENTS

Per 1 serving

🔥

82

Calories

  • 1
    Protein
  • 16
    Carbs
  • 2
    Fats

💡 Roasting the squash enhances its natural sweetness.You can substitute almond milk with coconut milk for extra creaminess.Add a dash of nutmeg or smoked paprika for a slightly different flavor profile.Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.