Creamy Autumn Squash Soup
Creamy autumn squash soup made with roasted butternut squash, apple, pumpkin puree, warm spices, and a swirl of cream.
Ingredients
Main Ingredients
- 2 pounds butternut squash, peeled and cut into 3/4-inch cubes 32 ounces.
- 2 tablespoons olive oil, divided
- ¼ teaspoon ground cinnamon
- 1 medium yellow onion, diced
- 1 Honeycrisp apple, peeled, cored, and cubed
- 4 cups low-sodium vegetable broth 32 ounces.
- ½ cup canned pumpkin puree Not pumpkin pie filling.
- ½ teaspoon curry powder
- ½ teaspoon ground turmeric
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt Plus more to taste.
- ½ teaspoon black pepper
- ½ cup heavy cream Or full-fat coconut milk for a dairy-free version.
- fresh thyme leaves and toasted pumpkin seeds For garnish.
Instructions
Cooking
- Preheat the oven to 425°F. Toss the squash with 1 tablespoon oil and the cinnamon on a rimmed baking sheet and roast 30 minutes, stirring once, until tender and lightly browned.
- Meanwhile, heat the remaining tablespoon of oil in a large pot over medium heat. Cook the onion and apple about 10 minutes until the onion is soft and translucent.
- Add the roasted squash, broth, pumpkin puree, curry powder, turmeric, nutmeg, salt, and pepper. Bring to a boil, then reduce to low and simmer 20 minutes.
- Blend the soup until completely smooth with an immersion blender, or in small batches in a countertop blender with the lid vented.
- Return to low heat, stir in the cream, and warm through without boiling. Adjust seasoning and garnish with thyme and pumpkin seeds.
Notes
Freeze the soup before adding cream for up to 3 months. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Nutrition is an estimate.