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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
Servings: 4 servings
Course: Dinner, Entree, Lunch, Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the oven to 400°
  2. Use a fork to poke a few holes in the squash and microwave for 4 minutes, this makes it easier to peel.
  3. 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.
  4. Drizzle the squash with olive oil and season the squash with salt, pepper, Italian seasoning, sage, and nutmeg. Toss to coat
  5. Raost for 35-40 minutes or until the squash is tender and begins to caramelize
  6. Place squash, onion, garlic, and cream in a blender. Blend until smooth, adding stock if necessary to reach desired consistency.
  7. At this point you can place in a saucepan on the stove to simmer for 15-20 minutes, or you can serve immediately.
  8. Garnish with sunflower seeds, pistachios, cream, and/or a drizzle of olive oil if desired.