Description
A velvety, roasted vegetable puree that highlights the natural elegance of autumn produce. This soup combines the natural sweetness of caramelized butternut squash with the warmth of turmeric and cardamom. Enhanced by carrots, onions, and tart apple, this golden-hued dish provides a nourishing, plant-forward experience that is perfect for cooling autumn days. It is deeply satisfying, naturally wholesome, and maintains its flavor beautifully when prepared ahead for effortless weeknight meals.
Ingredients
2400g butternut squash, peeled and cubed
6 tablespoons extra virgin olive oil, divided
2 teaspoons kosher salt
1 teaspoon ground turmeric
1 teaspoon ground cardamom
2 medium yellow onions, chopped
3 large carrots, peeled and sliced
2 tart, crisp apples, peeled and chopped
6 cups vegetable broth (halal compliant)
1/2 cup heavy cream or cashew cream
Fresh herbs for garnish
Instructions
Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes with 3 tablespoons of olive oil, salt, turmeric, and cardamom on a large baking sheet.
Roast the squash for 35-45 minutes until tender and caramelized, stirring halfway through.
While the squash roasts, heat the remaining 1/4 cup of olive oil in a large pot over medium heat.
Sauté the onions, carrots, and apples until softened, about 10-12 minutes.
Add the vegetable broth to the pot and bring to a simmer, cooking until the carrots are very tender.
Add the roasted squash to the pot and blend the mixture until completely smooth using an immersion or standard blender.
Stir in the heavy cream or cashew cream to reach your desired consistency.
Serve warm, optionally garnished with fresh herbs.
Notes
The soup tastes even better the next day after the flavors have melded in the refrigerator. Use cashew cream to keep the recipe strictly vegan. You can substitute cardamom with cinnamon if desired for a different aromatic profile.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 5mg