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!
1large Butternut Squashpeeled and cubed (seeds removed)
2Carrotspeeled and sliced
1Onionchopped
4clovesGarlicminced
1Applecored and cubed
1 TablespoonOlive oil
3-4cupsVegetable Broth
1TablespoonFresh Sagefinely chopped
6SprigsFresh Thyme
½teaspoonCelery Salt
pinchCinnamon
pinchNutmeg
pinchCayenne Pepperoptional
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.