Autumn Sweet Spice Butternut Squash Soup

Cozy up with this vegetarian and vegan-friendly soup, a healthy and flavorful fall recipe! This delicious soup combines the natural sweetness of butternut squash, carrots, and apples with warming spices like cumin and nutmeg. Light coconut milk adds a creamy finish, while a base of vegetable broth keeps it light and wholesome. Perfect for chilly days, this aromatic soup is both comforting and nutritious!

Autumn Sweet Spice Butternut Squash Soup

A healthy and delicious fall soup with warming sweet and earthy aromatic blends.

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Prep Time 10 days d

Cook Time 40 days d

Total Time 50 days d

Servings: 7

Course: Soup

Ingredients Method

Ingredients

  

• 1 tbsp extra virgin olive oil
• 1 shallot
• 3/4 cup onion (yellow or white), diced
• 1 cup shredded carrots
• 6 oz apple, died
• 2 tsp ground cumin
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 1 tsp pepper
• 2 lbs butternut squash, cubed
• 2.5 cups vegetable broth
• 6 oz light coconut milk

Method

 

1. Heat extra virgin olive oil in pan and sauté diced shallot and onion for 5-6 minutes.
2. Add carrots, apples and spices (cumin, nutmeg, salt and pepper) and stir for 1 minute.
3. Add butternut squash and vegetable broth and stir.
4. Boil and then cover dish and reduce to simmer for 15-20 minutes or until the vegetables are soft.
5. Remove from heat and puree with immersion blender. You can also transfer mixture and blend in food processor. Blend until smooth.
6. Return to heat and add coconut milk, stir and adjust seasonings.