Butternut Squash Soup with Autumn Spices
Soup
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Cook Time
1 h
Servings
6
Difficulty
Easy
Prep Time
25 Min
Description
This butternut squash soup is a hug in a bowl! The warm spices like curry, cinnamon, and nutmeg perfectly complement the sweetness of the squash and applesauce. It's a simple, comforting soup that's perfect for a chilly autumn evening. I love to add a swirl of honey at the end for extra sweetness. This soup is naturally vegetarian and gluten-free, making it a great option for a variety of dietary needs. It's also easy to make ahead of time and reheat, making it perfect for meal prepping or a quick weeknight dinner.
Ingredients (12 ingredients)
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1 tbsp avocado oil
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1 piece onion, diced
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2 pounds butternut squash, cubed
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1 tsp curry powder
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0.5 tsp ground cinnamon
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0.25 tsp ground nutmeg
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3 cups vegetable broth
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2 cups unsweetened applesauce
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0.5 cup pumpkin puree
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2 tbsp ghee (clarified butter)
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2 tsp honey
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salt
Preparation (7 steps)
Prepare the onion
Add 1 onion, diced, to the mixing bowl and chop for 3 Sec./Stufe 5. Use the spatula to scrape down the sides of the mixing bowl.
Sauté the onion
Add 1 tablespoon avocado oil to the mixing bowl and sauté for 3 Min./120°C/Stufe 1.
Add butternut squash and spices
Add 2 pounds butternut squash, cubed, 1 teaspoon curry powder, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg to the mixing bowl. Cook for 1 Min./120°C/Stufe 1.
Add broth and applesauce
Pour 3 cups vegetable broth and 2 cups unsweetened applesauce into the mixing bowl with the butternut squash mixture. Cook for 25 Min./100°C/Stufe 1.
Add pumpkin puree and ghee
Add ½ cup pumpkin puree and 2 tablespoons ghee (clarified butter) to the mixing bowl.
Blend the soup
Blend for 30 Sec./Stufe 8, gradually increasing to Stufe 10.
Season and serve
Add 2 teaspoons honey, or more to taste, and salt to taste to the mixing bowl. Mix for 10 Sec./Stufe 3. Serve hot.
Finished cooking? Great! 🎉
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Created by
Olivia Wright
7
Rezepte
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Kochbücher
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