Mcalister’s Autumn Squash Soup
Cozy Up with Creamy Butternut Squash Soup
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm bowl of soup to soothe the soul. And when it comes to fall flavors, you can’t beat the sweetness of butternut squash! This Butternut Squash Soup recipe is a Resoupies.com favorite – it’s incredibly easy to make, packed with flavor, and perfect for a comforting lunch, a delightful appetizer, or even a light dinner.
Butternut squash is not only delicious but also incredibly nutritious. It’s a fantastic source of Vitamin A, Vitamin C, and fiber. This soup is a wonderful way to get a healthy dose of these essential nutrients while enjoying a truly satisfying meal.
What makes this Butternut Squash Soup special?
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Easy to Make: Minimal effort for maximum flavor!
- Naturally Vegetarian & Gluten-Free: Perfect for a variety of dietary needs.
- Roasting the Squash: Roasting the butternut squash brings out its natural sweetness and creates a richer, more complex flavor.
Tips for the Best Butternut Squash Soup:
- Roasting is Key: Don’t skip roasting the squash! It makes all the difference.
- Immersion Blender vs. Regular Blender: An immersion blender makes cleanup a breeze, but a regular blender works just as well (just be careful when blending hot liquids!).
- Customize Your Spices: Feel free to adjust the cinnamon and nutmeg to your liking. A pinch of ginger or a dash of cayenne pepper can also add a lovely warmth.
- Garnish with Style: A swirl of cream, a sprinkle of toasted pumpkin seeds, or a few chopped fresh herbs (like parsley or sage) adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes! Kabocha squash or Hubbard squash would also work well in this recipe.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep for up to 2-3 months.
Q: Is this soup vegan?
A: To make this soup vegan, simply omit any cream garnish.
Q: What can I serve with this soup?
A: This soup pairs perfectly with a crusty bread for dipping, a simple salad, or a grilled cheese sandwich.
We hope you enjoy this comforting and flavorful Butternut Squash Soup! Let us know in the comments how it turns out for you.
Butternut Squash Soup
Ingredients
- 1 large butternut squash about 2 pounds
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise. Scoop out seeds. Drizzle with olive oil and roast cut-side up for 40-45 minutes, or until tender.
- While squash is roasting, heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Scoop out the flesh of the roasted butternut squash and add it to the pot.
- Pour in vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender or transfer to a regular blender and blend until smooth.
- Season with salt and pepper to taste.
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