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
Cook Time:25 minutes

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
  • teaspoon nutmeg
  • ¾ teaspoon salt
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons brown sugar
  • 3 tablespoons butter
  • 4 ounces cream cheese
  • 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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