My Own Autumn Soup

Warm up your autumn evenings with My Own Autumn Soup, a velvety blend of roasted butternut squash, sweet apples, and hearty carrots, brought to life with aromatic spices like cinnamon, nutmeg, and ginger. This comforting soup is the perfect balance of savory and sweet, enhanced by creamy coconut milk for an irresistibly silky texture. With just 20 minutes of prep and the rich flavors of oven-roasted squash, this recipe is ideal for cozy dinners or holiday starters. Garnish with crunchy pumpkin seeds and fresh parsley for a restaurant-worthy presentation. Perfect for fall, this vegan and gluten-free soup is sure to become a seasonal favorite!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium (about 2 pounds) butternut squash
• 1 large (such as Honeycrisp or Fuji) apple
• 1 medium yellow onion
• 2 medium carrots
• 3 garlic cloves
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground ginger
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons pumpkin seeds (optional, for garnish)
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet. Drizzle 1 tablespoon of olive oil over the squash, and season lightly with salt and pepper. Roast for 30-35 minutes, or until the flesh is fork-tender.

Step 3

While the squash is roasting, prepare the remaining ingredients. Peel and chop the apple, onion, and carrots into small chunks. Mince the garlic.

Step 4

In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and carrots and sauté for 5-7 minutes, until the onion is soft and translucent.

Step 5

Add the minced garlic, cinnamon, nutmeg, and ginger to the pot, stirring for 1 minute until fragrant.

Step 6

Once the squash is done roasting, allow it to cool slightly, then scoop the flesh out of the skin. Add the roasted squash, chopped apple, and vegetable broth to the pot. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.

Step 8

Use an immersion blender to carefully puree the soup directly in the pot until smooth. Alternatively, work in batches to puree the soup in a standing blender. Be cautious when blending hot liquids.

Step 9

Stir in the coconut milk, and season with salt and pepper to taste. Let it warm through for 2-3 minutes over low heat.

Step 10

Ladle the soup into bowls and garnish with optional toppings like pumpkin seeds and fresh parsley. Serve warm and enjoy!

Nutrition Facts

Serving size	2610.1 grams (2610.1g)

Amount per serving	% Daily Value*
Calories	1411

Total Fat 46.80g	60%
Saturated Fat 8.10g	41%
Polyunsaturated Fat 5.80g
Cholesterol 0mg	0%
Sodium 4773mg	208%
Total Carbohydrate 238.30g	87%
Dietary Fiber 53.00g	189%
Total Sugars 86.50g
Protein 33.00g	66%

Vitamin D 0IU	0%
Calcium 640mg	49%
Iron 13mg	72%
Potassium 5499mg	117%

*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: 28.0%

Protein: 8.8%

Carbs: 63.3%