Homemade Autumn Squash Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Autumn squash soup blends roasted butternut squash and pumpkin with apple, warming spices, and coconut milk. Creamy and slightly sweet, it's inspired by popular restaurant versions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds butternut squash (peeled and diced into 1-inch pieces)
- 1 large honeycrisp apple (cored, and diced into 1-inch pieces)
- 2 tablespoons olive oil
- kosher salt
- 2 to 4 sprigs fresh rosemary
- 4 to 6 sprigs fresh thyme
- 1 tablespoon unsalted butter
- 1 medium shallot (finely diced)
- 2 cloves garlic (finely chopped)
- 15 ounces 100% pumpkin purée
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 to 6 cups low-sodium chicken broth
- 1/2 cup full fat coconut milk (plus more for serving)
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup roasted and salted pepitas (shelled pumpkin seeds, for garnish)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 25m
- Sodium
- 756mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 852mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 756MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.