Autumn is upon us, and with it comes the delightful aroma of warm spices wafting through kitchens everywhere. Imagine a bowl of Autumn Squash Soup, where the creamy texture dances on your tongue, and every spoonful wraps you in a cozy embrace. It’s not just a soup; it’s a hug in a bowl, perfect for those chilly evenings when Netflix becomes your best friend.
If you’re anything like me, soup isn’t just food; it’s nostalgia. I remember my grandma whipping up her famous squash soup every fall, filling the house with scents that could make anyone weak at the knees. Gather around the table with family and friends, and let this Autumn Squash Soup become the star of your next gathering or simply serve as a comforting treat after a long day. Get ready for an amazing flavor experience that will have you asking for seconds!
Why You'll Love This Recipe
- This Autumn Squash Soup is incredibly easy to prepare, making it perfect for busy weeknights
- The rich flavors of roasted squash and warm spices create a comforting bowl of goodness
- Its vibrant orange hue makes it visually appealing, brightening up any table setting
- Plus, it’s versatile enough to be served as an appetizer or main dish alongside crusty bread
Ingredients for Autumn Squash Soup
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Select one medium-sized butternut squash; its sweet flavor is perfect for this recipe.
- Onion: A large onion adds depth to the soup; yellow onions work best.
- Garlic: Fresh garlic cloves enhance the flavor profile—go for about four cloves.
- Vegetable Broth: Use low-sodium vegetable broth to control saltiness while adding richness.
- Coconut Milk: Full-fat coconut milk brings creaminess and a hint of sweetness that complements the squash wonderfully.
- Ground Cinnamon: A teaspoon adds warmth; don’t skip this spice if you want that autumnal vibe!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Autumn Squash Soup
Follow these simple steps to prepare this delicious dish:
Step 1: Roast the Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds (which are surprisingly good roasted too), and place them cut-side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes until tender.
Step 2: Sauté Aromatics
While your squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until they become translucent and fragrant—about five minutes.
Step 3: Combine Ingredients
Once your squash is cool enough to handle (trust me; you don’t want burnt fingers), scoop out the flesh into your pot with onions and garlic. Pour in about four cups of vegetable broth along with ground cinnamon.
Step 4: Blend It Up
Using an immersion blender (or transferring batches to a regular blender if you enjoy playing “hot soup volcano”), blend until smooth and creamy. If you like it thinner, add more broth!
Step 5: Add Coconut Milk
Stir in one cup of full-fat coconut milk until well combined. Taste and adjust seasoning as needed; maybe add salt or pepper if you’re feeling sassy!
Step 6: Serve It Hot
Ladle into bowls and garnish with pumpkin seeds or a swirl of coconut milk for pizzazz! Pair with crusty bread or grilled cheese for an unbeatable meal.
Now that you’ve made this Autumn Squash Soup, serve it up hot—grab your favorite cozy blanket—and enjoy every velvety spoonful while binge-watching your favorite series!
You Must Know
- This delightful Autumn Squash Soup is not just packed with flavor; it’s a hug in a bowl
- You can easily adjust the spices based on your taste
- With its vibrant colors and warm aroma, it’s perfect for cozy nights or impressing guests at dinner parties
Perfecting the Cooking Process
Start by roasting your squash for maximum sweetness, then sauté onions and garlic until fragrant. Blend everything together, adding stock gradually to achieve the perfect consistency. Finish with a dash of cream for that gourmet touch.
Add Your Touch
Feel free to swap out butternut squash for pumpkin or sweet potatoes. Spice lovers can add a pinch of cayenne pepper or fresh ginger for a kick. Top with toasted seeds or herbs for added texture and flavor.
Storing & Reheating
Store any leftover soup in an airtight container in the fridge for up to five days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if needed.
Chef's Helpful Tips
- Roast squash until caramelized for deeper flavor
- Always taste your soup before serving; adjusting seasoning makes all the difference
- Use an immersion blender to avoid transferring hot soup to another container
Sometimes, I whip up this Autumn Squash Soup on chilly evenings and end up sharing it with friends who leave raving reviews—nothing warms the heart like good food and great company!
FAQs:
What ingredients do I need for Autumn Squash Soup?
To make a delicious Autumn Squash Soup, gather the following ingredients: butternut squash, onion, garlic, vegetable broth, coconut milk, and spices like nutmeg and cinnamon. Feel free to add carrots or apples for extra sweetness. These ingredients blend together to create a creamy and flavorful soup that perfectly captures the essence of fall. Use fresh herbs like thyme or sage to enhance the flavor profile even more.
How long does it take to cook Autumn Squash Soup?
Cooking Autumn Squash Soup typically takes about 30 to 40 minutes. Start by sautéing your onions and garlic until they’re fragrant. Then, add the cubed butternut squash along with vegetable broth. Allow it to simmer until the squash is tender. Finally, blend everything until smooth and stir in coconut milk for creaminess. This quick cooking time allows you to enjoy a warm bowl of comfort without spending hours in the kitchen.
Can I freeze Autumn Squash Soup?
Yes, you can easily freeze Autumn Squash Soup for later enjoyment. After cooking and cooling the soup, transfer it into airtight containers or freezer bags. Make sure to leave some space at the top because the soup will expand as it freezes. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove or microwave. This makes it a perfect meal prep option for busy days.
What can I serve with Autumn Squash Soup?
Autumn Squash Soup pairs beautifully with various sides. Consider serving it with crusty bread or grilled cheese sandwiches for a classic combination. A simple green salad can also complement the flavors nicely, adding freshness to your meal. For an extra touch, sprinkle some roasted pumpkin seeds on top of the soup before serving to add crunch and texture.
Conclusion for Autumn Squash Soup:
In summary, Autumn Squash Soup is a delightful way to embrace seasonal flavors while enjoying a comforting dish. With simple ingredients like butternut squash and spices, you can create a warm bowl of goodness in under an hour. Plus, it’s versatile enough for freezing or pairing with various sides. Whether you enjoy it as an appetizer or main course, this soup brings warmth and nourishment during those chilly autumn nights.
Autumn Squash Soup
- Total Time: 50 minutes
- Yield: Serves about 4 cups (4 servings) 1x
Description
Autumn Squash Soup is the ultimate comfort food that captures the essence of fall in every velvety spoonful. This creamy, aromatic soup features roasted butternut squash paired with garlic and warm spices, making it a cozy addition to chilly evenings or a delightful centerpiece for family gatherings. Easy to prepare and full of nostalgia, this dish will wrap you in warmth and flavor, inviting second servings.
Ingredients
- 1 medium butternut squash (about 2 lbs)
- 1 large yellow onion
- 4 cloves garlic
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent (about 5 minutes).
- Scoop out the roasted squash flesh and add it to the pot with vegetable broth and ground cinnamon.
- Use an immersion blender to puree until smooth. Adjust thickness by adding more broth if desired.
- Stir in coconut milk, taste for seasoning, and serve hot. Garnish with pumpkin seeds or a swirl of coconut milk if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
