Are you looking for a great fall soup? This Autumn squash soup is a fall staple in my house. In fact it is an all year staple in my house. We love butternut squash, so weather its roasted as a side or puréed for soup it is always part of our repertoire.
When making any soup I always try to make more then what we need for that night. This is a great soup to put in the freezer and save for a later date, so that when you are having one of those crazy days you can pull something out of the freezer and have lunch or dinner ready in just a few minutes. Another big plus about this soup is that Butternut Squash is loaded with nutrients such as vitamin A and vitamin C and a great source of potassium. But lets not forget the best part, it taste great.
Now this is not a complicated soup to make. In fact you can probably have it done start to finish in an hour or less. So what are you waiting for?😊😊
How To Make Autumn Squash Soup:
First and foremost before you start any recipe you should make sure you have everything you need to complete it. No one wants to run to the store in the middle of cooking. That being said, the ingredients are pretty basic, probably stuff that you have in your house right now.
As with a lot of my recipes I start with my Dutch Oven. This is by far my favorite pot to cook in. Not only dose it cook great but it cleans up super easy, my husband really appreciates that. 😁
For those who are not sure how to approach cutting a butternut squash, don’t fret, its simple. Just peel the squash with a regular peeler. I will say it works best with a sharp peeler. Once completely peeled cut off the bottom and the top of the squash. You will notice that the bottom is full of seeds. I use a tablespoon to scrape them out. As you can see, it works perfectly. When cutting the butternut squash I stand it up and cut it in half so that I have a more stable surface to work with. Take one half with the flat side down on the cutting board and slice into 1/2” slices. Now you have a much more manageable piece to work with. From here you can cut it into small pieces. Try to keep all your pieces the same size so that they cook evenly. Place on the side.
Dice one onion into small pieces and place in Dutch Oven with 1 tablespoon of olive oil. Sauté over medium high heat until translucent.
Chop three medium carrots into small pieces.
To the onions add the carrots, butternut squash, vegetable broth, apple cider and spices and bring to a boil. Lower heat to medium and let simmer for 15 – 20 minutes or until vegetables are soft.
Remove from heat and blend with an immersion blender until smooth.
Add Pumpkin purée, cream cheese, and butter and blend again until smooth. Taste and add salt if needed. You can add 1/4 cup of heavy cream if you prefer a more decedent soup but it is delicious as is.
Place on the stove on warm to reheat if necessary. Garnish with toasted pumpkin seeds and serve with crusty bread. It’s a delicious soup that your whole family will love.
Autumn Squash Soup
Ingredients:
- 1 Tablespoon of olive oil.
- 1 Small yellow onion, diced.
- 1 Large butternut squash, about 5 cups chopped.
- 3 Medium carrots chopped.
- 3 – 4 Cups of vegetable broth.
- 2 Cups of apple cider or juice.
- 1/2 Teaspoon curry powder.
- 1/4 Teaspoon cinnamon.
- Pinch of fresh ground nutmeg.
- 1/2 Cup pumpkin purée.
- 2 Ounces cream cheese.
- 1 Tablespoon butter.
- Salt to taste.
- 1/4 Cup heavy cream, optional.
- Toasted pumpkin seeds, optional.
Instructions:
- In a large pot heat oil over medium high heat. Add onions and sauté until translucent.
- Add butternut squash, carrots, vegetable broth, apple cider, and spices. Bring to a boil, reduce heat to medium and simmer for 15 to 20 minutes or until vegetables are soft.
- Remove from heat and blend with and immersion blender until smooth.
- Add pumpkin purée, cream cheese and butter and blend again until smooth. Add salt to taste if needed.
- Stir in heavy cream if desired for a more decadent soup.
- Serve immediately with toasted pumpkin seeds.
