Great butternut squash soup.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.

  • Roast squash in preheated oven until fork-tender, about 30 minutes.

  • Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.

  • Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.

  • Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts

82 calories; protein 1.4g; carbohydrates 15.7g; fat 2.3g; sodium 505.5mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/11/2016
I made the recipe exactly as written. It was a perfect combination of flavors and my family loved it! Will definitely make it again. Read More
(3)
15 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/11/2016
I made the recipe exactly as written. It was a perfect combination of flavors and my family loved it! Will definitely make it again. Read More
(3)
Rating: 4 stars
10/17/2014
It was really tasty. I added a little to much cinnamon next time i make it i will dial that back just a touch and it will be absolutely delicious. Read More
(2)
Rating: 4 stars
12/02/2014
Delicious! I never had butternut soup before so I really wasn't sure what to expect. Made it per the recipe the first time but the 2nd time instead of broth I used apple cider to make it more apple-y. Love it both ways. Read More
(2)
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Rating: 4 stars
11/13/2015
I substituted one cup of apple juice for the broth and I think it made the soup too sweet. Next time I'll follow the recipe because the apple and almond milk are sweet enough. It was still good but tasted more like applesauce than squash. Read More
(1)
Rating: 5 stars
10/24/2019
This tastes exactly like Panera's Bread autumn soup! The other ones that add pumpkin only tastes like pumpkin soup. This is the one you need to try to enjoy their soup at home. Read More
(1)
Rating: 5 stars
01/18/2015
Really a great soup! Eight servings is really probably four unless each is a small cup of soup. I would double the recipe next time so there are leftovers. This is definitely a keeper! Read More
(1)
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Rating: 5 stars
11/04/2019
This recipe for squash soup is the tastiest and easiest. I have tried many recipes and this is by far the best. I received many compliments from people who say this is better than restaurant soup. Another good thing about this soup is that it is great for vegetarians and vegans. Five stars all the way with this recipe. Save this recipe and toss the others. Read More
(1)
Rating: 5 stars
11/09/2019
We loved it as is! Read More
Rating: 5 stars
10/15/2018
I did add 1 tsp ground clove and because I had a lot more then 3 cups of butternut squash I used a full cup of Almond milk unsweetened Read More
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