Every fall, there’s that one cold evening when you walk through the door, take off your shoes, and decide: it’s soup night. This is the soup… trust us. It’s simple; it uses ingredients you can pick up at a local farm stand, and it tastes JUST like how fall feels.
Serves: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
1 large butternut squash (about 2 lb or 1 kg), peeled and cubed
1 yellow onion, roughly chopped
2 carrots, chopped
3 garlic cloves, left whole
2 tbsp olive oil
1 tbsp maple syrup
1 tsp salt, plus more to taste
1/2 tsp black pepper
1/2 tsp cinnamon
4 cups vegetable or chicken broth
1/2 cup coconut milk or cream (optional)
Toasted pumpkin seeds, for serving
Instructions
Heat the oven to 425°F. Spread the squash, onion, carrots and garlic on a large baking sheet.
Toss with the olive oil, maple syrup, salt, pepper and cinnamon.
Roast for 30 to 35 minutes, turning once, until the edges are golden and the squash is soft.
Move everything to a large pot and add the broth. Simmer for 10 minutes.
Blend until smooth with an immersion blender or in batches in a regular blender.
Stir in the coconut milk or cream if using. Taste and add salt if needed.
Serve topped with pumpkin seeds.
Helpful Tips
Looking to add some protein? Stir in a can of white beans before blending, or serve with a side of grilled chicken breast.
Short on prep time? Consider purchasing pre-cubed squash.
Storage: The soup keeps in the fridge for four days and freezes well for up to three months.
Make a big pot, share it with a neighbour, and tell us how it turns out. Tag @farmgirlfitness.ca so we can see.
