Butternut Squash Soup Recipe
This Butternut Squash Soup recipe is the perfect way to warm up for Fall. Packed with vegetables and topped with roasted pumpkin seeds.
Prep Time25 minutes mins
Cook Time25 minutes mins
Total Time50 minutes mins
Course: Main Course, Side Dish, Soup
Cuisine: American
Servings: 8
Calories: 99kcal
- 1 Tbsp Olive oil
- 1 Tbsp chopped garlic, or to taste
- 1 cup white onion, chopped
- 1 medium Butternut Squash, peeled and cubed (about 4 cups)
- 1 cup carrots, chopped into 1" pieces
- 1 cup apple, peeled, cored and cut into 1" pieces
- 2 cups vegetable stock, Or chicken stock
- 2 tsp dried thyme
- 1 tsp salt
- 1 tsp freshly ground pepper
- ½ tsp cinnamon
- ¼ tsp cayenne, or to taste
Garnish Options
- 2 Tbsp cream, half & half or coconut milk
- 2 Tbsp roasted pumpkin seeds
- 2 Tbsp dried cranberries or cherries
- 2 Tbsp Proscuitto or bacon cooked crisp and crumbled
- 4 Tbsp Roasted Chickpeas
This soup freezes for up to 3 months
To try our Roasted Chickpeas Recipe click HERE
Calories: 99kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 547mg | Potassium: 453mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12823IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 1mg