Description
Indulge in the ultimate seasonal comfort with this velvety, plant-based Autumn Squash Soup. Bringing the warmth of a cafe-style favorite into your kitchen, this recipe combines roasted butternut squash, sweet carrots, and organic pumpkin puree with a delicate hint of aromatic spices like cinnamon and nutmeg. It is a nourishing, slow-cooked delight that nourishes the body and captures the cozy spirit of fall in every spoonful.
Ingredients
3 1/2 cups vegetable broth
1 small yellow onion, chopped
2–3 garlic cloves, minced
1 medium-large butternut squash, peeled and cubed into 1–2 inch pieces
2–3 carrots, peeled and sliced into half-inch rounds
1/2 cup organic pumpkin puree
2 Tbsp coconut sugar or brown sugar
1 tsp salt
1/2 tsp cracked black pepper
1/2 cup canned unsweetened coconut milk
1/2 tsp ground cinnamon
1 pinch ground nutmeg
1 pinch cayenne pepper (optional)
Pumpkin seeds for garnish (optional)
Instructions
Place the chopped onion, garlic, cubed butternut squash, and sliced carrots into the slow cooker.
Pour the vegetable broth over the vegetables.
Add the pumpkin puree, coconut sugar, salt, black pepper, cinnamon, nutmeg, and optional cayenne pepper.
Stir the mixture gently to combine all ingredients.
Cook on high for 3-4 hours or on low for 6-7 hours until the vegetables are fork-tender.
Use an immersion blender to puree the soup until smooth and creamy.
Stir in the canned unsweetened coconut milk.
Serve warm, garnished with pumpkin seeds if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 3 months. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender, ensuring you leave room for steam to escape.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 11g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg