Autumn Squash Soup
This is the BEST Autumn Squash Soup recipe made with butternut squash, carrots, onion, garlic, apple, and fresh herbs. So healthy and full of fall flavor, you'll be wanting to eat it all season long!
Ingredients
- 1 large Butternut Squash peeled and cubed (seeds removed)
- 2 Carrots peeled and sliced
- 1 Onion chopped
- 4 cloves Garlic minced
- 1 Apple cored and cubed
- 1 Tablespoon Olive oil
- 3-4 cups Vegetable Broth
- 1 Tablespoon Fresh Sage finely chopped
- 6 Sprigs Fresh Thyme
- ½ teaspoon Celery Salt
- pinch Cinnamon
- pinch Nutmeg
- pinch Cayenne Pepper optional
For Garnishing
- Freshly Ground Black Pepper
- Fresh Thyme or Sage Leaves
- Roasted Pepitas
- Pomegranate Seeds
Instructions
- Cube the squash and apple, slice the carrots, chop the onion, mince the garlic, and finely chop the sage.
- Heat the oil in a large pot over medium heat. Add the onion and saute for 2 minutes. Add the garlic, and saute another minute.
- Add the squash, carrots, apple, herbs and spices, and 3 cups of vegetable broth to the pot. Bring to a boil, cover, reduce heat, and simmer for 20 minutes or until the vegetables are tender.
- Remove the pot from the heat, and carefully remove the thyme sprigs.
- Carefully blend the soup with an immersion blender until smooth.
- Ladle into bowls, garnish if desired, and serve!
Notes
- If you don't have an immersion blender, you could add batches to a traditional blender.
- If you prefer a thinner soup, whisk in an additional cup of vegetable broth.
- Any type of apple will do! I used a McIntosh.
Nutrition
Serving: 6Calories: 116kcalCarbohydrates: 24gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 514mgPotassium: 557mgFiber: 4gSugar: 7gVitamin A: 15340IUVitamin C: 32mgCalcium: 85mgIron: 1mg