As the weather gets cool and our fall schedules kick up, soup is the perfect food to meal prep while satisfying that desire for comfort food. I love me some soup, but soup usually leaves me feeling full quickly, and then hungry just as quickly. I wanted to recreate the sweet spice of Panera’s Autumn Squash soup in a vegetarian-friendly and healthy fashion- the curry, cinnamon, and honey is responsible for this unique deliciousness (: So in this new twist on butternut squash soup, I’m combatting this dilemma in a healthy fashion by adding extra fiber and healthy fats using cauliflower and pumpkin seeds. While this is not a ‘quick’ recipe to whip up, it is fairly simple and perfect for a lazy weekend morning activity. This butternut squash soup is vegetarian (or vegan without the honey), gluten free, dairy free, and loaded with fiber and vitamins.
For a thorough walk through of prepping and peeling the butternut squash [pictures included] click here
But first, you will need…….
Ingredients
- 1 medium butternut squash (~2-3 lbs)
- 1 small head of orange cauliflower (white cauliflower works, too)
- 1 small granny smith apple
- 1 small white onion
- 2 Cups of vegetable broth
- 1.5 Tbsp of honey
- 1/2 tsp pepper
- 1 tsp cinnamon
- 1/2 tsp curry
- 2 Tbsp of olive oil
- 2 tsp salt
- small handful of pumpkin seeds for garnish (optional)
Directions:
- To roast the cauliflower and butternut squash, preheat oven to 400 degrees
- Prep and peel butternut squash into roughly 1 inch cubes and place in a medium bowl
- Break cauliflower into small florets and place in the same bowl
- Coat squash and cauliflower with 2 Tbsp of olive oil, 1/4 tsp of curry, and 1/2 tsp of cinnamon until evenly distributed
- Place seasoned vegetables on a foiled baking sheet and bake for 25-30 minutes, or until tender and fragrant
- While the squash and cauliflower are roasting, dice the onion and apple, place in a large stock pot, drizzle with olive oil, and set aside
- Once the squash and cauliflower are finished, mash with a potato masher and place in the large stock pot, add vegetable broth, honey, pepper, salt, 1/4 tsp of curry, and 1/2 tsp of cinnamon.
- Heat over medium until fragrant for about 3-5 minutes
- Place the ingredients into a food processor or blender and puree until velvety. This can take up to 5 minutes depending on your food processor, so be patient to get your desired consistency
- Pour soup back into large stock pot and simmer on low for about 10 minutes or until desired thickness. You may add vegetable broth, as needed, if you prefer a thinner soup
Alex! This was so good! Love your site! Keep rockin’!
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The seeds on top look delicious. I like to also roast or toast the seeds from the squash itself to top. Anything for crunch!
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