Harvest Squash Soup

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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This Harvest Squash Soup is your ticket to cozy comfort on a chilly day. It's a creamy, flavorful hug in a bowl, perfect for celebrating the bountiful flavors of fall.

Ingredients for Harvest Squash Soup

Butternut squash is the star here, offering a naturally sweet and nutty flavor. It roasts to perfection, providing a creamy base for the soup. Olive oil is used to roast the squash and sauté the onions, adding a touch of richness. Onion and garlic are the aromatic foundation, adding depth and warmth. Vegetable broth acts as the liquid base, enhancing the overall flavor without overpowering it. Apple cider introduces a subtle sweetness and seasonal twist. Nutmeg and ginger lend a gentle spice, creating a cozy, comforting aroma. Heavy cream is optional but adds a luxurious creaminess, while fresh sage leaves provide a fragrant, earthy garnish.

Tips & Tricks

  • If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender. Just be cautious with the hot liquid!
  • For a lighter version, skip the heavy cream — the soup is still creamy thanks to the pureed squash.
  • Roasting the squash enhances its natural sweetness and depth of flavor, so don't skip this step.

Serving Suggestions

This soup pairs beautifully with a crusty baguette or a slice of sourdough bread for dipping. For a more substantial meal, serve it alongside a fresh, crisp salad with a tangy vinaigrette to balance the richness of the soup.

Frequently Asked Questions

Can I use frozen butternut squash?
Yes, you can! Just thaw it completely and roast as directed. It might need a bit less time in the oven.
Is there a substitute for apple cider?
If apple cider is hard to find, apple juice will work in a pinch, though the flavor may be slightly less complex.
How long does this soup keep?
Stored in an airtight container in the fridge, it should keep for up to 4 days. It's also freezer-friendly for longer storage!

Harvest Squash Soup Recipe Walkthrough

First, preheat your oven to 400°F to get it nice and hot for the squash. Toss the diced butternut squash with a tablespoon of olive oil, a pinch of salt, and a dash of pepper. Spread it out evenly on a baking sheet — you want each piece to get some love from the heat. Roast for about 25 minutes until they're tender and have a bit of a golden hue.

While your squash is roasting, grab a large pot and heat another tablespoon of olive oil over medium heat. Add in the chopped onion and minced garlic. Stir them around until the onion turns translucent and the garlic releases that irresistible aroma.

After the squash is done roasting, add it to the pot along with the vegetable broth and apple cider. Sprinkle in the nutmeg and ginger for that warm, autumnal spice. Stir everything together and bring it to a boil. Once it's bubbling, reduce the heat to low and let it simmer for about 15 minutes to let all those flavors meld together.

Now for the fun part — pureeing the soup! An immersion blender is your best friend here, allowing you to blend the soup right in the pot until it's silky smooth. If you're feeling indulgent, stir in some heavy cream at this point for extra richness. Taste and adjust the seasoning with salt and pepper to your liking.

Finally, ladle your soup into bowls and garnish with fresh sage leaves for that picture-perfect finish. Serve it hot and enjoy!

Why You'll Love This Recipe

  • Perfectly balances sweet and savory flavors with a hint of spice.
  • Uses simple, wholesome ingredients that highlight the essence of autumn.
  • Easy to make and even easier to enjoy — a dinner party favorite!
  • Can be made ahead and reheated, so it's perfect for busy weeknights.

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

Step-by-step 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.

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