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Sweater weather is in full effect, which also means it is perfectly acceptable to have soup for nearly every meal without being judged! And sure, a good chicken noodle always hits the spot. A nice chili will do (it’s basically stew so it counts in this category!). But honestly, sometimes a nice smooth, creamy, and light soup is just what the doctor ordered. Make it even better by filling it with our favorite fall flavors like nutmeg and safe! Warm up on a chilly fall say with this simple autumn squash soup, filled with the warm familiar flavors of autumn.
Prepping the Squash
Butternut Squash is super simple to prepare, you just need to know the right tricks. Start with one squash, about 2lbs. But do not peel it right away. Instead, take a fork and poke holes all around the squash and microwave it for about 4 minutes. This will begin to let the squash steam, making it a bit more tender on the outside and easier to peel. So go ahead and peel the squash and then cut it in half lengthwise. Use a spoon to scoop out the seeds and inner membrane, and cut the squash into 1/2 inch cubes. At this point you can season how you see it, and roast at 400 for 35-40 minutes. Use this roasted squash in salads, tossed in pasta, or even as a simple side. Or move on to the next step and make AWESOME soup!
Autumn Squash Soup
Now that the squash is prepped, let’s make soup! With the squash peeled and cubed, the rest is easy as pie. Add the squash to a baking sheet along with 1/2 of a large white onion, and 3-4 peeled cloves of garlic. Drizzle everything with 3-4 tbsp of olive oil and season with the following:
- 3 tsp salt
- 2 tsp black pepper
- 2 tsp dried Italian seasoning
- 1 tsp ground sage
- ½ tsp ground nutmeg
Toss the squash to coat and place the sheet pan in a 400 degree over. Roast for 35-40 minutes or until tender and it begins to caramelize, tossing halfway through. Place squash, onion, garlic, and 1 cup of cream and 1 cup of chicken stock in a blender. Blend until smooth, adding additional stock if necessary to reach desired consistency.
Unless you have one of those fancy blenders that heats as it blends, I would recommend pouring the soup into a saucepan on the stove and allowing it to simmer for 15-20 minutes. At this point, serve this delicious autumn squash soup right up! I like to garnish with some pistachios or sunflower seeds, a drizzle of olive oil, and a swirl of cream. Warm, creamy, and rich, this is the perfect fall soup!
Want More Soup Recipes?
Red Curry Soup
30 Minute Miso Ramen Soup
Creamy Chicken Tortellini Soup
Shrimp And Corn Chowder
Autumn Squash Soup
Ingredients
- 1 1½-2lb butternut squash
- ½ large white onion
- 3-4 cloves garlic peeled
- 3-4 tbsp olive oil
- 3 tsp salt
- 2 tsp black pepper
- 2 tsp dried Italian seasoning
- 1 tsp sage
- ½ tsp ground nutmeg
- 1 cup heavy cream or half and half
- ¼-½ cup chicken stock optional, for thinning
- pumpkin seeds, pistachios, cream, olive oil for garnish
Instructions
- Preheat the oven to 400°
- Use a fork to poke a few holes in the squash and microwave for 4 minutes, this makes it easier to peel.
- Peel the squash, halve it, and remove the seeds. Cut into ½ inch cubes and place on a baking sheet with the half onion and garlic cloves.
- Drizzle the squash with olive oil and season the squash with salt, pepper, Italian seasoning, sage, and nutmeg. Toss to coat
- Raost for 35-40 minutes or until the squash is tender and begins to caramelize
- Place squash, onion, garlic, and cream in a blender. Blend until smooth, adding stock if necessary to reach desired consistency.
- At this point you can place in a saucepan on the stove to simmer for 15-20 minutes, or you can serve immediately.
- Garnish with sunflower seeds, pistachios, cream, and/or a drizzle of olive oil if desired.
