Autumn Squash Soup to warm up chilly fall days…
I love fall and everything that comes with it, but unfortunately, here in Miami, we probably won’t be feeling a change in temperature in a whiiiile. The days do look different and the afternoons have a new kind of peaceful. Or maybe is it just something I’m making up in my head because I can’t wait for this season to finally begin? haha Either way, I’m really enjoying the slow changes. 🙂
With (or without, in my case) nice cooler weather, comes new food. One of my favorite things to make in the fall is soups. There are so many varieties and delicious combinations to make to warm everybody up on a chilly fall afternoon. One of my favorites is Autumn Squash Soup. I get it every fall at Panera and love it more with each passing year! It is a bit sweet, very creamy and just different than any other soup I have tasted. I really love it! And I loved it so much, I decided to get in the kitchen and make it at home. I already made this last year, but I didn’t get around to posting the recipe. This year I wanted to share it with you all because it’s just too darn good to keep to myself. It was actually so simple and really delicious. I had soup for 3 days straight! haha Top it with some shaved parmesan cheese or homemade crispy croutons and you’ve got a winner!
This perfect fall dinner is incredibly easy to make!
Handling the squash is always the hardest part for me to figure out, but I’ve found there are two ways you can do it. It can be baked in the oven and then you just take all the insides out. That eliminates the hassle of peeling it because I’m telling you from now: it’s hard to do! The other way I’ve done it has been to peel it right off the bat and from there chop it up and put it in a pot of boiling water until it is softened. Both ways are great for prepping the butternut squash for the soup, so it’s really a matter of preference.
Whatever way you decide to make this, I’m certain you are going to love it. There is nothing like a slightly sweetened, creamy soup to warm you up after a long day. I’m actually just now coming up with a way to make this in the crock pot so I can just let it simmer away all day while I’m working (and I can smell it all day, too!). That would be a huge win! I’ll let you know what happens with that. 😉
Tools you might need for this recipe:
If you do make this recipe on an upcoming cozy fall afternoon, be sure to use the hashtag #toeatdrinkandbemarried. I’d love to see yours!
[recipe title=”Autumn Squash Soup” servings=”4″ time=”90 minutes” ]
- 1 medium butternut squash
- 1/4 cup chopped onions
- 1 small Granny Smith apple, peeled and diced
- 2 tbsp. butter, divided
- 1/4 tsp. ground sage
- 1/4 tsp. cumin
- 1 tsp. salt
- pepper, to taste
- 1.5 cup chicken stock
- 1/2 cup heavy cream
- 1 cup water
- 2 slices of stale toast, diced
- 1 tbsp. butter
- Preheat the oven to 400º F. Line a large baking sheet with foil and spray with non-stick cooking spray.
- Cut squash in half, lengthwise. Remove the seeds and pulp. Cut each half once more, lengthwise (so you now have 4 pieces).
- Melt 1 tbsp. of the butter and brush on the squash. Sprinkle with a little salt and pepper.
- When squash is fully baked, let it sit out and cool a bit. While it cools, melt the remaining butter in a stock pot. Add the onions, cooking until translucent. Then add the sage and apple, and cook for about 5 minutes. Remove from heat.
- Scoop the flesh out of the cooled squash pieces and add to the stock pot. Mix in the chicken stock and water and allow that to come to a boil. Once it has, reduce to a simmer, cover and cook for 10 minutes.
- Puree using an immersion blender or a regular blender until smooth. Transfer back to the pot if using the standard blender and add the cream, additional salt and pepper to taste. Top with croutons. Enjoy!
- Add butter to saucepan and allow to melt. Toss in the croutons and over medium heat, constantly stir/toss the bread so it never burns on any side, but gets very toasty.
- Allow to cool and enjoy!