Golden Autumn Soup Low Fat

Cozy up with a bowl of Golden Autumn Soup, a low-fat, heartwarming blend of seasonal flavors perfect for crisp fall days. This silky, dairy-free soup combines roasted sweetness from butternut squash and carrots with hints of cinnamon and nutmeg for a comforting touch of warmth. Infused with a base of low-sodium vegetable broth and unsweetened almond milk, this nutrient-rich recipe is light yet satisfying—ideal for healthy weeknight dinners or autumn gatherings. Ready in just under an hour, this vibrant soup is as easy to make as it is delicious, with minimal prep and a beautiful golden hue that captures the essence of the harvest season. Garnish with fresh parsley for a bright finishing touch and enjoy a wholesome showcase of fall’s finest ingredients. Keywords: low-fat soup, autumn recipes, butternut squash soup, healthy fall meals, dairy-free comfort food.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 cups butternut squash (peeled, seeded, and cubed)
• 2 cups carrots (peeled and sliced)
• 1 medium yellow onion (chopped)
• 2 cloves garlic (minced)
• 4 cups vegetable broth (low sodium)
• 1 cup unsweetened almond milk
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoons olive oil
• 1 teaspoons salt
• 0.5 teaspoons ground black pepper
• 2 tablespoons fresh parsley (for garnish, optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the butternut squash, carrots, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the squash and carrots are tender.

Step 6

Remove the pot from the heat and allow it to cool slightly.

Step 7

Using an immersion blender (or transferring the soup in batches to a countertop blender), blend the soup until smooth and creamy.

Step 8

Stir in the almond milk and heat the soup gently over low heat, without boiling, for 2-3 minutes.

Step 9

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 10

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	2761.7 grams (2761.7g)

Amount per serving	% Daily Value*
Calories	886

Total Fat 19.30g	25%
Saturated Fat 2.60g	13%
Polyunsaturated Fat 2.00g
Cholesterol 0mg	0%
Sodium 3433mg	149%
Total Carbohydrate 182.40g	66%
Dietary Fiber 35.50g	127%
Total Sugars 49.80g
Protein 17.00g	34%

Vitamin D 88IU	439%
Calcium 1128mg	87%
Iron 10mg	57%
Potassium 5328mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.9%

Protein: 7.0%

Carbs: 75.1%