Creamy Autumn Squash Soup.
Serves: 3-4 servings
  • 1 medium peeled butternut squash, cubed into large pieces
  • 3 medium carrots
  • 1 apple, peeled and quartered (remove core)
  • 1 shallot, peeled and quartered
  • ½ yellow onion, peeled and quartered
  • 3-4 sprigs of fresh thyme
  • ½ tsp. cinnamon
  • ½ tsp. of cumin
  • Olive Oil
  • Salt and Pepper
  • 2 ¼ cups of chicken or vegetable broth
  • ½ cup of heavy cream
  • Pepitas for garnishing and bread for serving
  1. Pre-heat oven to 425 degrees.
  2. Combine on a rimmed baking sheet the squash, carrots, apple, shallot, onion and thyme.
  3. Drizzle the vegetable combination with olive oil and season with salt, pepper, cinnamon and cumin.
  4. Bake for 55-60 minutes until butternut squash and carrots are softened.
  5. Remove thyme sprigs and set aside to cool slightly before transferring to a blender or food processor.
  6. Pulse the vegetable mixture to break down the larger pieces and then blend together until smooth. Once the mixture is fully combined, stream in ½ to 1 cup of the broth in while continuing to blend.
  7. Transfer the butternut squash soup base to a stockpot and simmer to reheat, while whisking in the remaining broth and heavy cream until combined.
  8. Serve hot, sprinkled with pepitas, fresh cracked pepper, and a side of crusty bread.
Recipe by DomestikatedLife at