Autumn Squash Soup
A luxurious autumn squash soup that combines roasted butternut squash with a perfect balance of sweet and savory flavors. This creamy soup can be made dairy-free and is perfect for chilly fall days.
Ingredients
Main Ingredients
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed The star of the show.
- 1 tbsp olive oil For roasting.
- 1 tbsp butter (or vegan butter) Used for sautéing.
- 1 medium yellow onion, chopped Creates the savory foundation.
- 1 tart apple (like Granny Smith) peeled, cored, and chopped Adds subtle brightness.
- 2 cloves garlic, minced Provides flavor depth.
- 1 tsp fresh sage, chopped Enhances autumn flavor.
- 4 cups low-sodium vegetable broth Liquid base for the soup.
- 1 cup apple cider Adds tangy flavor.
- 1 cup pumpkin puree Additional autumn flavor.
- 1 tbsp pure maple syrup Enhances natural sweetness.
- 1 tsp ground cinnamon For warmth.
- ½ tsp curry powder Adds a mysterious warmth.
- ¼ tsp ground nutmeg Contributes to the cozy flavor profile.
- to taste Salt and freshly ground black pepper For seasoning.
- ½ cup full-fat coconut milk (or heavy cream) Adds creaminess without overpowering flavor.
Garnish
- to taste Roasted pumpkin seeds (pepitas) For crunch.
Instructions
Preparation
- Preheat oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly browned at the edges.
- While the squash roasts, melt the butter in a large Dutch oven or pot over medium heat. Add the onion and apple and sauté for 5-7 minutes until soft. Add the minced garlic and fresh sage, cooking for 1 minute more until fragrant.
Cooking
- Add the roasted squash to the pot along with the vegetable broth, apple cider, pumpkin puree, maple syrup, cinnamon, curry powder, and nutmeg.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.
- Remove the pot from the heat. Stir in the coconut milk.
- Use an immersion blender to puree the soup until it is completely smooth and velvety. If you don’t have one, carefully transfer the soup in small batches to a traditional blender and blend until smooth.
Serving
- Taste the soup and season generously with salt and pepper as needed.
- Serve hot, garnished with a sprinkle of roasted pumpkin seeds and an extra dash of cinnamon.
Notes
For variations, consider adding a pinch of cayenne for spice, or a tablespoon of tahini for a nutty flavor. This soup pairs well with crusty bread or grilled cheese sandwiches.