Harvest Squash Soup
A delightful Harvest Squash Soup that captures the essence of fall with its creamy texture and rich flavors, perfect for a cozy family dinner or a festive gathering.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
2 lbs butternut squash, peeled and diced
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup apple cider
1/2 tsp ground nutmeg
1/2 tsp ground ginger
Salt and pepper to taste
1/4 cup heavy cream (optional)
Fresh sage leaves for garnish
Instructions
1. Preheat the oven to 400°F.
2. Toss the diced squash with 1 tbsp of olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 25 minutes until tender.
3. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion and garlic; sauté until translucent.
4. Add the roasted squash, vegetable broth, apple cider, nutmeg, and ginger to the pot. Stir well.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream if desired, and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh sage leaves.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, until warmed through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/harvest-squash-soup
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
