Go Back

Autumn Squash Soup

Warm up on a chilly fall say with this simple soup, filled with the warm familiar flavors of autumn.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner, Entree, Lunch, Main Course
Cuisine American
Servings 4 servings

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.
Keyword autumn, butternut squash, cream, fall, lunch, nutmeg, sage, soup, squash