Autumn Gold Butternut Squash Soup Recipe

Name: Autumn Gold Butternut Squash Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: Butternut Squash; 1 medium yellow onion, chopped; Vegetable Oil; Nutmeg; Cinnamon; Thyme; Bay Leaves; 1 medium carrot, peeled and chopped; 1 stalk celery, chopped; 4 cups vegetable broth (reserve some of the squash cooking liquid); Tomato Soup; Apple Juice; Orange Juice; Salt And Pepper

Indulge in the warm, comforting flavors of autumn with this creamy butternut squash soup! A treasured recipe from the renowned Moosewood Restaurant, this vibrant soup is perfect for a cozy weeknight dinner or a special occasion. The sweet butternut squash is perfectly balanced with warming spices, creating a taste sensation that will leave you wanting more. Easy to follow instructions and readily available ingredients make this a must-try recipe for fall.

Prep Time 20 mins

Cook Time 35 mins

Calories 190.4 kcal

Protein 7g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Autumn Gold Butternut Squash Soup

Butternut Squash
1 medium yellow onion, chopped
Vegetable Oil
Nutmeg
Cinnamon
Thyme
Bay Leaves
1 medium carrot, peeled and chopped
1 stalk celery, chopped
4 cups vegetable broth (reserve some of the squash cooking liquid)
Tomato Soup
Apple Juice
Orange Juice
Salt And Pepper

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How to Make Autumn Gold Butternut Squash Soup

Peel, seed, and cube the butternut squash. Boil the cubed squash in 4 cups of water until tender (about 15-20 minutes). Reserve the cooking liquid; you'll use some of it in the soup.
While the squash is boiling, sauté the chopped onion in olive oil over medium heat until translucent (about 5 minutes). Add the cinnamon, nutmeg, and cloves; cook for another minute until fragrant.
Add the chopped carrots and celery to the onion mixture. Cook for 2-3 minutes, stirring occasionally.
Pour in 3 cups of the vegetable broth (save the rest for later use). Add the cooked butternut squash and bay leaves. Bring to a simmer, then cover and cook until the carrots are tender (about 10-15 minutes).
Remove the bay leaves. Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth. Add reserved squash cooking liquid, a little at a time, until you reach your desired consistency. Stir in the remaining broth and reheat on low.
Season with salt and pepper to taste. Serve hot and garnish with a dollop of sour cream or crème fraîche, if desired.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

73g

Fat

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Soups Stews Vegetables American Fall Low Fat Vegan Vegetarian Stove Top Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Equipment