This hearty soup is just what the doctor ordered when you’re looking for a dish that reminds you of the crisp, cool days of fall. With sweet fruity aromas and satisfying taste, this harvest moon squash soup will warm your soul right up.
ABOUT THE RECIPEBecause knowledge is power
Question? When the temperatures start to shift from the heat of the summer to the cool air of the autumn/winter, what are your go-to dishes? You most likely are surrounded by baked pastas, chili dishes and desserts to keep your insides nice and warm. If you’re a soup lover however, how familiar are you with harvest moon squash soup?
This hearty vegetable soup is chock full of vitamins and nutrients and is the perfect dish that is becoming increasingly popular with the masses. The depth of the soup adds a body that is able to satisfy any appetite as a standalone dish, but still leaves enough room for more courses to eat if you desire. The flavors you’ll experience are a mixture of carrots, tart baking apples and curry powder that combine beautifully with the butternut squash, adding a lush bountiful taste to the soup.
Harvest Moon Squash Soup Recipe
Main Ingredients: Butternut squash, tart baking apples, carrots, curry powder, chicken broth
Nutrition Facts (per plate/one cup): 28 calories, 0 grams fat, 0 milligram cholesterol, 354 milligrams sodium, 4 grams carbohydrates, 2 grams sugar, 0 grams protein
Best time to eat: Around the autumn/winter months.
If you love a warm bowl of soup during the autumn/winter months, check out these other delicious soups to add warmth to your days.
- Black Bean and Salsa Soup
- Slow Cooker Wild Rice and Chicken Soup
- Delicious and Creamy Mushroom Soup
- Brothy Tomato and Fish Soup with Lime
- Summer Vegetarian Soup With Avocados
- 1 medium onion, chopped
- 1/2 cup shallots, minced
- 2 cups carrots, grated
- 2 tablespoons unsalted butter
- 6 cups butter nut squash, seeded, peeled, and cut into 1-inch pieces
- 2 large tart baking apples, peeled and chopped
- 4 cups low sodium chicken broth
- 1 teaspoon curry powder
- salt and pepper to taste
- Water, as needed for thinning out soup
- 1/2 cup sour cream
- In a heavy saucepan over medium heat, saute onion, shallots, and carrots in butter until they begin soften and golden.
- Add the squash and apples to chicken broth and 1/2 cup of water.
- Add curry, salt and pepper to taste. Simmer for 45 minutes or until squash is tender.
- In a blender, puree the soup in batches, transferring pureed soup to a clean saucepan. Add enough additional water to thin soup to desired consistency.
- Top each bowlful with a dollop of sour cream and enjoy with hearty whole-grain bread.
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