Welcome to a cozy bowl of Autumn Butternut Squash Soup! This recipe captures the essence of fall with its warm spices and creamy texture, making it the perfect dish for chilly evenings. Let's dive into this seasonal favorite!
The star of the show is butternut squash, known for its sweet, nutty flavor and creamy consistency when cooked. We add olive oil to help roast the squash, enhancing its natural sweetness. A base of onion and garlic builds a savory depth, while vegetable broth ensures a smooth, rich soup. The spices, cinnamon and nutmeg, bring a warm, comforting aroma that complements the squash beautifully. Heavy cream adds luxurious creaminess, and a touch of salt and pepper brings all the flavors together. For those who like a sweet contrast, a bit of maple syrup can be the perfect finishing touch. Finally, parsley adds a fresh pop of color and flavor as a garnish.
This soup pairs beautifully with a slice of crusty bread or a warm baguette, perfect for dipping. For a heartier meal, serve alongside a crisp fall salad with apples and walnuts. A glass of dry white wine or apple cider complements the soup’s fall flavors wonderfully.
First things first, preheat your oven to 400°F (200°C) to get it nice and hot for roasting. Peel and cube your butternut squash, then toss the cubes with a tablespoon of olive oil. Spread them out on a baking sheet—try not to crowd them, as this helps them roast evenly. Pop the sheet in the oven and roast for about 25-30 minutes, or until the squash is tender when you poke it with a fork.
While the squash is roasting, grab a large pot and heat the remaining olive oil over medium heat. Add your chopped onion and minced garlic, stirring them occasionally. You’re aiming for the onion to become translucent, which should take around 5 minutes.
Once the squash is done, add it to the pot along with the vegetable broth, cinnamon, and nutmeg. Bring everything to a gentle boil, then reduce the heat so it simmers. Let it cook for about 10 minutes to let the flavors meld together.
Now for the fun part: pureeing the soup. If you have an immersion blender, use it directly in the pot until the soup is smooth. If you’re using a countertop blender, work in batches to avoid overfilling. Just be careful with the hot liquid!
Stir in the heavy cream and season the soup with salt and pepper to your liking. If you’re a fan of a little sweetness, this is when you’d add the maple syrup. Give everything one last stir, and it’s ready to serve. Ladle the soup into bowls and sprinkle with chopped parsley for a fresh finish.
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