Autumn Squash Soup

Autumn Squash soup 

This is an outstanding autumn squash soup recipe made with carrots, onion, butternut  squash, garlic, apple and fresh herbs. Its healthy soup and full of fall flavors, you will want to eat all season long! 

This soup is packed with vitamin A, fiber and potassium and provides 120 calories per serving. 

Why do I love this soup?

I love this soup because of these reasons:

• Full of flavor
• Easy to make
• Best for all season long
• Easily made vegetarian
• Its gluten free
• Good for an appetizer or filling for main meal

Is Autumn squash soup healthy for us?

Yes, autumn squash soup is very healthy for us and provides various essential nutrients. Some of its benefits mentioned below:

• It has lot of nutrients with low carbs
• Decrease disease risk
• Reduce high blood pressure
• Healthy skin and hair
• Preventing eye diseases
• Support a healthy immune system
• Good source of antioxidants

How to make Autumn Squash soup?

It’s very easy to make this soup that will be ready in 40 minutes and taste yummy.

Ingredients  

• 1 large Butternut Squash, peeled and cubed 
• 2 Carrots peeled and sliced
• 1 Onion chopped
• 4 cloves Garlic minced
• 1 Apple cored and cubed
• 1 Tablespoon Olive oil
• 3-4 cups Vegetable Broth
• 1 Tablespoon Fresh Sage chopped
• 6 Sprigs Fresh Thyme
• ½ teaspoon Celery Salt
• pinch Cinnamon
• pinch Nutmeg
• pinch of Cayenne Pepper (optional)

For Garnishing

Step by step Instructions

• Heat the olive oil in a large pot over medium heat. Add the onion and  garlic and saute for 2 minutes. 
• Add the carrots, squash, herbs, apple and 3 cups vegetable broth into the pot. Simmer it, reduce heat and boil for 20 minutes or until the vegetables soften.
• Carefully remove the pot from the heat, now remove thyme sprigs. 
• Blend the soup in a blender until smooth.
• Ladle the soup in the bowls, garnish and then serve!

Notes 

• If you don’t have an immersion blender you can use a traditional blender as well. 
• If you like the thinner soup you can add 1 more cup of vegetable broth.
• You can use any type of apple in this recipe. I used mcintosh .
• When adding sweet or spices, taste them. In this way you will get the idea that you need to add more or not. 

Side dishes to serve with this soup

Here are some our favorite side dishes to serve with autumn squash soup:

• Bread or toast
• Grilled Sandwiches
• Side salads
• Wild rice
• Pear and pomegranate salad
• Fall chopped salad 
• Kale salad

Blender tips

Never boil hot soup in the blender, it’s not safe. Here are some tips that how to use blender safely:

• Avoid to overfill your blender 
• Cover your blender with a dish cloth
• You must keep in mind your blender lid is vented, if possible to let the steam out. 

Nutritional Information 

Serving: 6,  Calories: 116 kcal,  Carbohydrates: 24g,  Protein: 2g,  Fat: 3g,            Saturated Fat: 1g,  Polyunsaturated Fat:1g,  Monounsaturated Fat: 2g,  Sodium: 514 mg,  Potassium: 557mg,  Fiber: 4g,  Sugar: 7g,  Vitamin A: 15340IU,  Vitamin C: 32mg, Calcium: 85mg,  Iron: 1mg

Storing and freezing 

This soup lives very well in the refrigerator. Transfer the cool soup in the air tight container and put it in the fridge for 3 to 4 days. You can easily reheat it in the microwave. 

For freezing, ladle the soup into a freezer safe bag or container. Label date when soup is made. It can freeze for 3 months.