Butternut & Pumpkin Soup

Fall flavors in a bowl to feed the soul.


  • 1 medium to large butternut squash, cubed.

  • 2 medium onions, quartered

  • 2 apples

  • 15 oz. can pumpkin

  • 2 cups broth (chicken/veggie)

  • 2 cups dairy free milk

  • 1 tsp salt

  • 1/4 tsp curry powder

  • 1/2 tsp pepper

  • 1/4 tsp cinnamon


  • Preheat the oven to 400°

  • Cut the butternut squash in half, the long ways, and scoop the seeds out. Cut squash into 1’ inches cubes.

  • Chop onions, cut the apples into eight pieces each and remove the core, but leave the skin on.

  • Place all the veggies on a baking sheet, coat with olive oil and salt and pepper.

  • Roast veggies for about 45-50 minutes.

  • In a large pot, add onions and apples, pumpkin, broth, almond milk, salt, curry powder, pepper, and cinnamon.

  • Blend with an immersion blender, off the heat, until completely smooth.

  • Turn on medium to medium high and heat through.

  • Serve with roasted pumpkin seeds/ chopped pecans/ dried cranberries/ hemp seeds

Sourced from www.realfoodwithjessica.com