Autumn Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 163.1
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 487.7 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 7.7 g
  • Protein: 4.4 g

View full nutritional breakdown of Autumn Squash Soup calories by ingredient


Introduction

I have been trying to make a great soup with Butternut squash and pumpkin for a long time. This time I aced it! The caramelized onion mixture really makes this soup sing. I have been trying to make a great soup with Butternut squash and pumpkin for a long time. This time I aced it! The caramelized onion mixture really makes this soup sing.
Number of Servings: 6

Ingredients

    From the farmers market:
    1 Large butternut squash, cooked (roasted or microwaved) and cut into chunks
    2 Medium apples (pink lady, macintosh, etc), peeled, cored and diced
    1 large sweet onion, thinly sliced

    1 Can organic pumpkin puree, no salt added
    6 cups low sodium chicken broth (free range)
    2 Tablespoons of Olive Oil
    1 Tablespoon Earth balance buttery spread

    2 Tablespoons of mild curry powder
    2 Teaspoons of ground cinnamon
    1 Teaspoon ground ginger
    Salt and pepper to taste

Directions

Heat olive oil and butter in stock pot, add onions, curry powder, cinnamon and ginger, and cook on medium heat until caramelized (at least 20 minutes).

Add butternut squash and apples, mixing thoroughly. Let the mixture heat through for a few minutes until it begins to sizzle in the pot. Add pumpkin puree and mix thoroughly. Heat through and mix in the chicken broth. Bring to boil, then cover and simmer on low for 30 minutes or until apples are tender.

Remove from heat and let cool then puree in a food processor to desired consistency. I don't add dairy, but you could add heavy cream or condensed milk.

Enjoy!



Number of Servings: 6

Recipe submitted by SparkPeople user FORCEOFHOBBIT1.