Ingredients
- Butternut squash
- Acorn squash
- Vegetable broth
- Heavy cream
- Maple syrup
- Nutmeg
- Cinnamon
- Salt and pepper
- Olive oil
Instructions
- Roast squash with olive oil, salt, and pepper.
- Blend squash with broth, spices, maple syrup until smooth.
- Simmer, stir in cream.
Notes
- Garnish with roasted seeds or a swirl of cream.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Soup
- Method: Roasting, Blending, Simmering
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 200-300
- Sugar: Moderate
- Sodium: Low
- Fat: Moderate
- Saturated Fat: Moderate
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: Moderate
- Fiber: High
- Protein: Low
- Cholesterol: Moderate
Keywords: Autumn Squash Soup, Creamy Soup, Fall Recipe