Is there anything more comforting than a warm bowl of creamy soup on a crisp autumn evening? This autumn squash soup recipe is the perfect answer. It's easy to make, packed with flavor, and boasts a beautiful vibrant color that perfectly captures the essence of the season. Forget complicated recipes; this one is ideal for busy weeknights, yet impressive enough to serve to guests. Let's dive into this quick dinner idea that's sure to become a family favorite.
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 medium carrot, chopped
- 1 medium apple (Honeycrisp or Fuji recommended), peeled, cored, and chopped
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1/2 cup heavy cream or coconut milk (for a vegan option)
- Salt and pepper to taste
- Optional garnishes: toasted pumpkin seeds, a swirl of cream, fresh sage leaves
Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Don't let the garlic brown.
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Add the squash and other vegetables: Add the cubed butternut squash, chopped carrot, and chopped apple to the pot. Cook for about 5 minutes, stirring occasionally, to slightly soften the vegetables.
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Simmer in broth: Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the squash is very tender.
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Blend until smooth: Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. Work in batches if using a regular blender to avoid splattering.
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Stir in cream and season: Return the blended soup to the pot. Stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Heat through gently; do not boil.
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Serve and garnish: Ladle the soup into bowls and garnish with your favorite toppings. Toasted pumpkin seeds add a delightful crunch, while a swirl of extra cream adds richness. Fresh sage leaves offer a beautiful and aromatic touch.
Cooking Tips for the Best Autumn Squash Soup:
- Roasting the squash: For a deeper, richer flavor, roast the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until tender.
- Spice it up: Add a pinch of nutmeg, cinnamon, or ginger for a warm, autumnal flavor profile. A dash of cayenne pepper adds a subtle heat.
- Adjust the consistency: If you prefer a thinner soup, add more broth. For a thicker soup, simmer uncovered for a longer time to reduce the liquid.
Variations:
- Curry Squash Soup: Add 1-2 tablespoons of curry powder along with the garlic for a delicious twist.
- Apple Sage Soup: Increase the amount of apple and add a few fresh sage leaves during simmering.
- Roasted Sweet Potato Addition: Incorporate roasted sweet potato cubes alongside the butternut squash for added sweetness and nutrients.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300 (depending on cream/milk choice)
- Fat: 10-15g
- Protein: 5-7g
- Carbohydrates: 30-40g
This autumn squash soup is a truly delicious and healthy meal perfect for any occasion. It’s a fantastic example of homemade cooking that's both satisfying and easy to make. Enjoy this simple yet flavorful recipe, and happy cooking!