Follow these steps for perfect results
butternut squash
peeled and cut
delicata squash
peeled and cut
onion
peeled and cut
carrots
cut
maple syrup
pumpkin spice
salt
Peel and cut the butternut and delicata squash into 2-inch squares.
Peel and cut the onion.
Cut the carrots.
Bring 3 cups of water to a boil in a pot.
Add the squash, onions, and carrots to the boiling water.
Add the pumpkin spice, salt, and maple syrup.
Cook until the vegetables are tender.
Puree the vegetables in a blender or food processor.
Gradually add the cooking water to achieve the desired consistency.
Expert advice for the best results
Roast the squash before boiling for a deeper flavor.
Add a swirl of cream or coconut milk before serving for extra richness.
Garnish with toasted pumpkin seeds for added crunch.
Everything you need to know before you start
10 minutes
Soup can be made 1-2 days in advance
Serve in bowls, garnished with a drizzle of cream and pumpkin seeds.
Serve hot with crusty bread or a side salad.
Pairs well with a grilled cheese sandwich.
The acidity of the wine balances the sweetness of the soup.
Discover the story behind this recipe
Fall harvest traditions
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