The soup itself is very easy to make, but it can involve a bit of time. You can save time by buying the shortcut version of the ingredients (pre-cubed butternut squash and a can of pumpkin puree). I usually do the squash prep the night before I want to have the soup. That way, it all comes together in a flash the night I want to make it.
Autumn Squash Soup
- 1 tablespoons olive oil
- 1 large butternut squash (or to save time, use 3 lbs of pre-cut squash)
- 1/2 small sugar pumpkin (or to save time, use a 15oz can of pumpkin)
The Rest of the Soup
- 1 tablespoon coconut oil
- 1 medium onion diced
- 2 medium carrots chopped
- 3 cloves garlic minced
- 1 teaspoon curry powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 2 cups vegetable broth
- 2 cups apple cider
- 2 tablespoons maple syrup
- salt to taste
- pepper to taste
- coconut milk as much as you'd like
- water as much as you'd like
- pumpkin/squash seeds optional for garnish
- Preheat your oven to 425F.
- Cut the butternut squash and pumpkin in half lengthwise.
- Scoop out the seeds and guts, reserving the seeds for roasting later.
- Lightly rub olive oil onto the cut sides of the squashes.
- Sprinkle a little bit of salt and pepper if desired onto the cut sides.
- Place the squash cut down down on a baking sheet lined with either a silicone mat, parchment paper, or aluminum foil.
- Bake the squash and pumpkin for about 40 minutes. At that time, check to see if the flesh is easily pierced by a fork. If not, cook for another 10 minutes and checking with the same method until ready.
- Once cooked through, take the squash out of the oven and let cool, about 15 minutes.
- With your bare hands or a fork, peel the skin off the squashes. It should slip off very easily, but can be very messy. Place skins in the compost.
- Now your squashes are ready to be used in the soup!
- Heat a large soup pot over medium heat and add the coconut oil.
- Add the onion and carrots, cooking until soft, about 5 minutes.
- Add the garlic and spices, cooking for about 30 seconds.
- Add the squashes, vegetable broth, apple cider, and maple syrup.
- At this point either use an immersion blender or stand blender and process until smooth.
- The soup will be very thick at this point. Add about a half a cup (or more) of coconut milk to give the soup a rich, creaminess and to thin it out at the same time. To keep this low fat, just add more vegetable broth or water until you reach the consistency that you like.
- Add salt and pepper, and adjust all seasonings as needed.
- Serve hot, and add pumpkin seeds on top for garnish.