Description
This creamy Autumn Soup combines the rich flavors of roasted butternut and acorn squash with pumpkin puree and a hint of sage. Enhanced by sautéed apple and onion, simmered in savory chicken broth, and finished with a touch of half and half, this comforting soup is perfect for cozy fall evenings.
Ingredients
Vegetables and Fruits
- 3 cups butternut squash, roasted
- 1/2 cup acorn squash, roasted
- 1/2 cup pumpkin puree
- 1/2 cup yellow onion, chopped
- 1/2 cup green apple, chopped and peeled
Liquids
- 3 1/2 cups chicken broth
- 1/2 cup half and half
Fats and Seasonings
- 2 tablespoons butter
- 1 tablespoon dried sage
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Sauté Aromatics: In a large saucepan, melt the butter over medium heat. Add the chopped apples, onion, and dried sage. Sauté for 8 minutes, stirring occasionally to soften the ingredients and release their flavors.
- Add Squash and Broth: Stir in the pumpkin puree, roasted butternut and acorn squash, chicken broth, salt, and pepper. Bring the mixture to a simmer and cook for 15 minutes, occasionally breaking up any larger pieces of squash to ensure even cooking and blending.
- Puree the Soup: Remove the saucepan from the stovetop. Carefully transfer about 1 cup of the hot soup at a time to a blender. Puree until smooth, being cautious to prevent splattering by blending in small batches.
- Mingle Soup and Cream: Return all the pureed soup back to the saucepan. Stir in the half and half gently to add creaminess without curdling. Warm the soup over low heat until heated through, but do not boil.
- Serve: Ladle the warm autumn soup into bowls and serve with croutons or crackers for added texture and flavor.
Notes
- Roasting the butternut and acorn squash beforehand enhances their natural sweetness and depth of flavor.
- Blending the soup in small batches prevents hot soup from splattering and makes blending safer.
- You can swap chicken broth for vegetable broth to make this soup vegetarian, but this may change the flavor profile.
- For a richer soup, consider adding a touch more half and half or a splash of cream.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American