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


  1. Preheat the oven to 400°

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

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

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

  5. Roast veggies for about 45-50 minutes.

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

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

  8. Turn on medium to medium-high and heat through.

  9. Serve with roasted pumpkin seeds/ chopped pecans/ dried cranberries/ hemp seeds.

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