Best Fall Squash Soup Recipes

FALL SQUASH SOUP

Fall Squash Soup image

A delicious, warming squash soup with other fall vegetables and spices is perfect for a cold day. Light enough to serve as an appetizer, but delicious enough to make a main dish. Serve hot with a hearty slice of toast.

Provided by Connor Lawson

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 onion, diced
1 celery stalk, diced
1 carrot, diced
2 cloves garlic, minced
4 cups chicken stock
1 butternut squash, peeled and cubed
1 small turnip, peeled and diced
1 small sweet potato, peeled and cubed
1 pinch ground cinnamon, or to taste
1 pinch ground nutmeg, or to taste
salt and ground black pepper to taste

Steps:

Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.
Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 44.3 g, Cholesterol 29 mg, Fat 9.7 g, Fiber 7.8 g, Protein 5.2 g, SaturatedFat 5.6 g, Sodium 1332.7 mg, Sugar 11.2 g

AUTUMN SQUASH SOUP

Autumn Squash Soup image

Great butternut squash soup.

Provided by ma3145tt

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

4 cups butternut squash cubes
1 teaspoon salt
2 dashes ground cinnamon, or to taste
1 tablespoon coconut oil
½ teaspoon curry powder
salt to taste
1 large Honeycrisp apple - peeled, cored, and diced
½ large yellow onion, diced
3 ½ cups vegetable broth
½ cup almond milk

Steps:

Preheat oven to 425 degrees F (220 degrees C).
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 : Calories 82.2 calories, Carbohydrate 15.7 g, Fat 2.3 g, Fiber 2.9 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 505.5 mg, Sugar 6.5 g