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Autumn Squash Soup

Autumn Squash Soup

Rachel Rivera
There’s nothing quite like a bowl of autumn squash soup when the air turns crisp and cozy meals start calling your name. It’s creamy, comforting, and naturally gluten free — the perfect way to celebrate fall’s harvest season.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4 people

Ingredients
  

  • 1-2 Squash halved and de-seeded
  • 2-4 Carrots chopped
  • 1-2 Onions quartered
  • 1-2 bulbs Garlic tops chopped off
  • Olive Oil for drizzling
  • Salt for sprinkling
  • 4 cups Broth
  • 1 cup Cottage Cheese
  • 2 tbsp. Coconut Sugar
  • ¼ tsp. Turmeric
  • ¼ tsp. Paprika
  • ¼ tsp. Paprika
  • ¼ tsp. Ginger

Instructions
 

  • Pre-heat the oven to 400F. Place the halved squash, chopped carrots, and onions on a large sheet pan, the drizzle with olive oil and salt, and roast until caramelized and tender, about 30-45 minutes.
  • When cool enough to handle, scoop out the squash and transfer everything to a pot and add the broth, cottage cheese, and herbs, and then blend together.
  • Let the flavors meld together over medium heat and stir occasionally for about 5-10 minutes. Salt to taste.
  • Ladle into bowls and see the serving suggestions above. Enjoy!