This Golden Harvest Butternut Squash Soup is like a warm hug on a chilly day. Packed with seasonal flavors and a touch of sweetness from apple cider, it’s the perfect dish to brighten up your autumn evenings.
Butternut squash is the star here, providing a creamy texture and natural sweetness. Onion and garlic form the savory base, while olive oil helps in roasting and sautéing, enhancing flavor. Vegetable broth adds depth, and apple cider brings a unique sweet-tart balance. Heavy cream contributes to the luxurious feel, and nutmeg spices things up. Finally, pumpkin seeds offer a crunchy contrast as garnish.
This soup pairs beautifully with a crusty bread or a side salad with a tangy vinaigrette. For an extra touch, serve with a dollop of crème fraîche or a sprinkle of spicy paprika on top.
First, let's fire up that oven to 400°F (200°C). While it preheats, grab a large bowl and toss your butternut squash cubes with about 2 tablespoons of olive oil, a pinch of salt, and a dash of pepper. Spread them out on a baking sheet—try not to crowd them so they roast, not steam. Pop them in the oven for 25-30 minutes. You're looking for tender, slightly caramelized edges.
While the squash is roasting, let's get the base going. In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until they're translucent and fragrant. This should take about 5 minutes. The goal here is to soften them so they blend smoothly into the soup.
Once the squash is done, add it to your pot along with 4 cups of vegetable broth and 1 cup of apple cider. Bring everything to a simmer. Now, comes the fun part—pureeing! Use an immersion blender directly in the pot until the soup is smooth. If you don’t have one, carefully transfer in batches to a regular blender.
After blending, stir in the heavy cream and nutmeg. Taste and adjust the seasoning with more salt and pepper if needed. Let it simmer for another 5 minutes to meld all the flavors together.
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