Autumn Squash Soup

This fall favorite is great with some hearty whole grain bread and a salad. So delicious and filling.

Autumn Squash Soup

Print Recipe

Prep Time:25 minutes mins

Cook Time:25 minutes mins

Ingredients

• 1 ½ tablespoons extra virgin olive oil
• ¾ cup yellow onion, diced
• 1 cup carrots, chopped
• 6 ½ cups butternut squash, peeled and chopped
• 3 ½ cups chicken or vegetable broth
• 2 cups apple cider (not apple juice!)
• ½ teaspoon curry powder
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ¾ teaspoon salt
• ½ cup pumpkin puree (not pumpkin pie filling)
• 2 tablespoons brown sugar
• 3 tablespoons butter
• 4 ounces cream cheese
• ⅔ cup heavy cream or half-and-half
• Roasted pepitas or pumpkin seeds, for garnish

Instructions

• In a large kettle, sauté onion in oil over medium high heat.
• Add carrots, squash, broth, and apple cider. Bring to a low simmering boil.
• Add spices and salt and simmer over medium low heat for 20 minutes, until vegetables are soft.
• Remove from heat and add pumpkin puree, brown sugar, butter, and cream cheese.
• Puree with a submergible stick blender or in batches in a normal blender until no chunks remain.
• Add cream or half-and-half.
• Warm over low heat for a few minutes and serve immediately.
• Garnish with roasted pepitas or pumpkin seeds, if desired.

Course: Soup

Keyword: Comfort Food, Dinner, Fall, Recipe, Soup

Servings: 8

If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon. 

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