Autumn Squash Soup Recipe
Food & Drink

Autumn Squash Soup Recipe

Fall means shorter days, cooler temperatures and lots of squash. This recipe is the perfect way to use the abundance of butternut squash from your local market. Tip: you can make this in crock pot and have it ready when you come home from work.

Ingredients

  • 1 extra large butternut squash
  • 2-3 tbsp. extra virgin olive oil
  • salt and pepper, to taste
  • 1 15-oz. can Libby’s Pumpkin
  • 1 ½ cups apple juice
  • 1 ½ cups vegetable broth
  • 1 ½ cups half-and-half
  • 1 ½ tbsp. honey
  • ¼ tsp. curry powder
  • ½ tsp. cinnamon
  • 1 ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • Toasted pumpkin seeds for garnish or top with Marina’s Cranberry Chutney.

Instructions

  1. Preheat oven to 450°
  2. Cut the squash in half , remove seeds, and coat with some olive oil.
  3. Place in baking dish or on cookie sheet.
  4. Sprinkle generously with salt and pepper.
  5. Bake at 450° for 25-30 minutes or until fork tender.
  6. Spoon the squash out and mash squash with a potato masher and place in a large stock pot.
  7. Add pumpkin, apple juice, half-and-half and vegetable broth.
  8. Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
  9. Once is has cooked for 15 minutes or so blend in a blender.
  10. To serve, garnish bowls of soup with roasted pumpkin seed.

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