Creamy Autumn Squash Soup
Nothing beats a comforting, cozy bowl of soup on a Fall day. This Creamy Autumn Squash Soup is prepared with roasted seasonal squash, sweet apples, and fragrant sage, then blended into the silkiest, creamiest soup that is sure to wipe away those cold weather blues.
Equipment
- large pot
- baking sheet
- blender or immersion blender
Ingredients
For the Roasted Squash
- 4 lbs autumn squash (about 2 medium), halved and seeded butternut, acorn, Hubbard, Kobacha
- 2 tablespoon olive oil
- 1 tsp Kosher salt or fine sea salt
- ½ tsp fresh ground pepper
For the Soup
- 1 tablespoon unsalted butter
- 1 apple, coarsely chopped any variety, I use honey-crisp
- 1 medium onion; coarsely chopped
- 8-10 fresh sage leaves
- ¼ teaspoon ground or grated nutmeg
- ½ teaspoon Kosher or fine sea salt
- ¼ teaspoon freshly ground pepper
- roasted squash see above
- 4 cups chicken stock/broth, plus more if needed can use vegetable stock
- ¼ cup heavy cream (or half n half)
- salt and pepper to taste
Instructions
To Roast the Squash
- Heat the oven to 425°F.
- Line a baking sheet with foil. Place the squash cut side up and rub with olive oil. Season with salt and pepper. Roast for 50 minutes until browned and tender. Set aside to cool. When cooled, remove the flesh from the skin. Set aside until ready to add to the soup.4 lbs autumn squash (about 2 medium), halved and seeded, 2 tablespoon olive oil, 1 teaspoon Kosher salt or fine sea salt, ½ teaspoon fresh ground pepper
For the Soup
- In a large pot over medium heat, melt the butter until sizzling. Add the onion, apple, sage, salt and pepper. Sauté, stirring occasionally until soft (about 7 minutes).1 tablespoon unsalted butter, 1 apple, coarsely chopped, 1 medium onion; coarsely chopped, 8-10 fresh sage leaves, ¼ teaspoon ground or grated nutmeg, ½ teaspoon Kosher or fine sea salt, ¼ teaspoon freshly ground pepper
- Place the roasted squash into the pot with the onions and apple. Add the stock/broth, and bring to a boil over high heat. When it reaches a boil, reduce the heat to medium-low and simmer (covered) for about 15 minutes. Remove the pot from the heat and stir in the cream.4 cups chicken stock/broth, plus more if needed , ¼ cup heavy cream (or half n half)
- Allow the soup to cool slightly. Add to a high-powered blender in batches and puree until smooth, or use an immersion blender to puree right in the pot. If too thick, add a little stock/broth until it reaches your desired consistency.
- Bring the blended soup back to the pot to heat through. Season to taste with additional salt and pepper. Serve hot.salt and pepper to taste
Notes
Cooked squash soup can be stored in the fridge for 4-5 days in an airtight container.
To freeze the soup, add it to an air-tight container or portion into freezer-safe plastic bags, then store it in the freezer for up to 3 months. To reheat, thaw overnight and reheat on the stove until heated through.
Nutrition*
Serving: 1cup | Calories: 249kcal | Carbohydrates: 43.9g | Protein: 4.1g | Fat: 9.4g | Saturated Fat: 3.3g | Cholesterol: 12mg | Sodium: 1120mg | Potassium: 1164mg | Fiber: 8g | Sugar: 11.8g | Calcium: 187mg | Iron: 3mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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