Autumn Squash Soup

  • Serves: 4
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes


  • 1 butternut squash
  • 1 yellow onion, chopped
  • 2 tablespoons olive oil
  • 1 (15-ounce) can pumpkin puree
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • ¼ teaspoon curry powder
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • ½ teaspoon ground
  • cinnamon
  • Salt and pepper, to taste
  • Maple syrup, pecans and dried cranberries to garnish


  1. Preheat the oven to 400 degrees F.
  2. Peel and dice the butternut squash into 1-inch cubes.
  3. Peel the onion and cut into quarters.
  4. Place the chopped squash and onion on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Stir the vegetables a bit to coat completely.
  5. Cook for 20 minutes. After removing from the oven, let the vegetables cool for 10 minutes.
  6. Puree the roasted squash and onion in a blender until smooth.
  7. In a large stockpot, add the squash puree, pumpkin, vegetable broth, heavy cream, curry powder, cumin, and cinnamon. Bring to a low boil and then put on a low simmer for 20 minutes. Stir occasionally.
  8. Taste and season with more salt and pepper per your taste preferences.
  9. Drizzle with maple syrup and garnish with pecans and dried cranberries
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