Autumn Harvest Butternut Squash Soup

Beverage Training 0 Comments
Warm Up with a Creamy, Comforting Classic
Jump To Recipe Print Recipe
0 Add to Favorites
pinit
pinit
Print Recipe
0 Add to Favorites

Autumn Harvest Butternut Squash Soup

Author: Beverage Training Cooking Method: , Cuisine: Courses:
Difficulty: Beginner
Cooking Temp: 400  °F
Best Season: Suitable throughout the year

Description

Embrace the flavors of fall with our Autumn Harvest Butternut Squash Soup. This creamy, velvety soup features roasted butternut squash, blended to perfection with a hint of nutmeg, ginger, and a touch of cream. Ideal for cozy dinners or a comforting lunch, it’s garnished with crispy sage leaves and a swirl of crème fraîche for extra indulgence. Each spoonful offers a warm hug from the season’s best, making this soup a beloved choice for chilly days. Enjoy a bowl of autumn's finest and let its rich, sweet flavor transport you to a crisp fall afternoon.

Ingredients

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place diced butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Roast in the preheated oven for 25-30 minutes, or until squash is tender and lightly caramelized.
  3. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
  4. Add garlic and cook for another minute until fragrant.
  5. Add roasted butternut squash, broth, dried sage, and ground nutmeg. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
  7. Stir in heavy cream if using. Heat through without boiling.
  8. Serve hot, garnished with fresh thyme leaves.
Keywords: Butternut Squash, Creamy Soup, Fall Flavors, Comfort Food, Roasted Squash, Autumn Soup, Vegetarian Soup, Nutmeg, Ginger, Crème Fraîche
 
Return to shop