A New Twist on Butternut Squash Soup

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:

  1. To roast the cauliflower and butternut squash, preheat oven to 400 degrees
  2. Prep and peel butternut squash into roughly 1 inch cubes and place in a medium bowl
  3. Break cauliflower into small florets and place in the same bowl
  4. Coat squash and cauliflower with 2 Tbsp of olive oil, 1/4 tsp of curry, and 1/2 tsp of cinnamon until evenly distributed
  5. Place seasoned vegetables on a foiled baking sheet and bake for 25-30 minutes, or until tender and fragrant
  6. 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
  7. 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.
  8. Heat over medium until fragrant for about 3-5 minutes
  9. 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
  10. 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
Enjoy with a yummy cup of tea and a slice of toast for a full-feeling meal.