Kellymac's Autumn Harvest Soup

Embrace the cozy flavors of the season with Kellymac's Autumn Harvest Soup, a velvety blend of roasted butternut squash, sweet apples, and aromatic spices. This comforting vegetarian soup is infused with warming cinnamon, nutmeg, and a hint of maple syrup, creating the perfect balance of savory and sweet. Roasting the squash enhances its natural sweetness, while coconut milk or cream adds a luscious, creamy texture. Garnished with toasted pumpkin seeds and served alongside crusty bread, this soup is a fall-inspired masterpiece that will warm your soul. Perfect for weeknight dinners or holiday starters, it’s autumn in a bowl!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 medium carrot
• 1 medium celery stalk
• 1 medium apple (preferably Honeycrisp or Fuji)
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 sprig fresh rosemary
• 1 tablespoon maple syrup
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cups pumpkin seeds (optional, for garnish)
• 1 loaf crusty bread (optional, for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Place it cut-side up on a baking sheet and brush with 1 tablespoon of olive oil. Roast for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. Once roasted, let it cool slightly and scoop out the flesh, discarding the skin.

Step 3

While the squash roasts, prepare the other ingredients. Dice the onion, mince the garlic, and chop the carrot, celery, and apple into small pieces.

Step 4

Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes, until translucent.

Step 5

Add the garlic, carrot, and celery to the pot. Sauté for another 5 minutes, stirring occasionally, until the vegetables soften.

Step 6

Stir in the diced apple, cinnamon, nutmeg, and the roasted butternut squash flesh. Cook for 2 minutes to blend the flavors.

Step 7

Pour in the vegetable broth and add the sprig of rosemary. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.

Step 8

Remove the rosemary sprig from the pot. Using an immersion blender (or transferring the soup in batches to a regular blender), blend the soup until smooth and creamy.

Step 9

Stir in the coconut milk or heavy cream and maple syrup. Season with salt and black pepper to taste. Simmer for an additional 5 minutes.

Step 10

Ladle the soup into bowls and garnish with toasted pumpkin seeds if desired. Serve with crusty bread on the side for dipping.

Nutrition Facts

Serving size	(3417.9g)

Amount per serving	% Daily Value*
Calories	3143.3

Total Fat 122.4g	0%
Saturated Fat 62.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6875.1mg	0%
Total Carbohydrate 476.5g	0%
Dietary Fiber 78.5g	0%
Total Sugars 94.9g
Protein 79.0g	0%

Vitamin D 0IU	0%
Calcium 986.3mg	0%
Iron 35.1mg	0%
Potassium 7417.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 9.5%

Carbs: 57.3%