Creamy Autumn Harvest Butternut Squash Soup
Indulge in the warm embrace of autumn with this Creamy Autumn Harvest Butternut Squash Soup. With a delightful balance of savory and sweet flavors, this thick and creamy soup is spiced just right to warm you up on chilly evenings. The roasting process enhances the natural sweetness of the butternut squash, while the addition of maple syrup and a hint of cinnamon brings comforting notes reminiscent of fall. This recipe not only transforms humble vegetables into a comforting dish but also makes for a perfect family favorite, ideal for sipping by the fire pit after a long day outdoors. It’s an excellent way to sneak nutritious veggies into your kids' diet, ensuring they enjoy each delicious spoonful. With minimal hands-on time, this recipe allows you to relax as the dish comes together in the oven. Enjoy the versatility of this soup, easily adapted with alternative sweeteners and herbs, making it a delightful staple in your autumn menu.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Butternut squash
1 large (Peeled, seeded, and cut into 1-2 inch chunks)
Cider vinegar
1 tablespoon (N/A)
Maple syrup
2 tablespoons (N/A)
Salt
1/2 teaspoon (N/A)
Pepper
1/2 teaspoon (N/A)
Granulated garlic
1 teaspoon (N/A)
Dried thyme
1/2 teaspoon (N/A)
Carrots
3 (Chopped)
Onion
1 (Chopped)
Garlic cloves
4-6 (Minced)
Olive oil or butter
2 tablespoons (N/A)
Chicken or vegetable stock
1 quart (N/A)
Nutmeg
1/4 teaspoon (N/A)
Cinnamon
1/2 teaspoon (N/A)
Instructions
1
Step 1: Preheat your oven to 400°F (200°C). Begin by peeling, seeding, and cutting the butternut squash into 1 to 2-inch chunks. In a large mixing bowl, combine the cider vinegar, maple syrup, salt, pepper, granulated garlic, and dried thyme to create a flavorful coating. Add the squash chunks to the bowl and toss until they are well coated in the mixture. Spread the coated squash evenly on a baking sheet and roast in the oven for 30 to 45 minutes, or until tender and caramelized.
2
Step 2: While the squash is roasting, prepare your vegetables. Chop the onion, carrots, and garlic cloves. In a large Dutch oven or stock pot, heat the olive oil (or butter) over medium heat. Add the chopped onions and carrots, sautéing until they start to soften and develop a light golden brown color, approximately 5 to 7 minutes. Once the squash is roasted, carefully transfer it to the Dutch oven along with the minced garlic. Pour the chicken or vegetable stock over the mixture. Bring the stock to a boil, then cover the pot and place it in the oven to cook; you can either slow cook it at 250°F (120°C) for two hours or roast it at 325°F (160°C) for about an hour to infuse the flavors.
3
Step 3: After the cooking time is complete, carefully remove the Dutch oven from the oven. Using an immersion blender, blend the soup until it reaches your desired consistency—smooth or slightly chunky. If you don’t have an immersion blender, a potato masher works well for a rustic texture. Return the blended or mashed soup to the oven at 325°F (160°C) for an additional 30 minutes to enhance the flavors. If the soup appears too thick, feel free to stir in a little water or additional stock until it reaches your preferred consistency. Adjust the seasoning with more salt, pepper, or spices if desired. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
The recipe is called Creamy Autumn Harvest Butternut Squash Soup.
What are the primary flavor profiles of this dish?
This soup features a delightful balance of savory and sweet flavors with warm autumn spices.
How should I prepare the butternut squash before cooking?
The squash should be peeled, seeded, and cut into 1 to 2-inch chunks.
What temperature should the oven be set to for roasting the squash?
Preheat your oven to 400°F (200°C) for the initial roasting of the squash.
How long does the butternut squash need to roast initially?
The squash should be roasted for 30 to 45 minutes, or until it is tender and caramelized.
What ingredients are used to coat the squash before roasting?
The coating consists of cider vinegar, maple syrup, salt, pepper, granulated garlic, and dried thyme.
Which vegetables are sautéed in the Dutch oven?
You should sauté chopped onion and three carrots in the Dutch oven.
Can I use butter instead of olive oil for sautéing?
Yes, the recipe suggests using either 2 tablespoons of olive oil or butter.
How many garlic cloves are required for this recipe?
The recipe calls for 4 to 6 minced garlic cloves.
What kind of stock can be used for the base of the soup?
You can use one quart of either chicken or vegetable stock.
What are the two options for cooking the soup in the oven after adding the stock?
You can either slow cook it at 250°F (120°C) for two hours or roast it at 325°F (160°C) for about one hour.
How do I blend the soup if I don't have an immersion blender?
A potato masher can be used as an alternative to achieve a rustic, chunky texture.
Is there a final cooking step after blending the soup?
Yes, return the blended soup to the oven at 325°F (160°C) for an additional 30 minutes to enhance the flavors.
What should I do if the soup is too thick?
If the soup appears too thick, stir in a little water or additional stock until it reaches your preferred consistency.
Does this recipe include any warm dessert-like spices?
Yes, it includes 1/4 teaspoon of nutmeg and 1/2 teaspoon of cinnamon.
How much maple syrup is needed for the recipe?
The recipe requires 2 tablespoons of maple syrup.
What is the benefit of roasting the squash before adding it to the pot?
Roasting enhances the natural sweetness of the butternut squash through caramelization.
How long should I sauté the onions and carrots?
Sauté them for approximately 5 to 7 minutes until they soften and develop a light golden brown color.
Is this soup suitable for kids?
Yes, the description notes it is an excellent way to sneak nutritious vegetables into a child's diet.
What amount of dried thyme is used?
The recipe calls for 1/2 teaspoon of dried thyme.
How much cider vinegar is used in the squash coating?
One tablespoon of cider vinegar is used.
Can the soup be made completely vegan?
Yes, by using vegetable stock and olive oil instead of chicken stock and butter.
What type of garlic is used in the roasting phase?
Granulated garlic is used in the roasting phase, while fresh minced garlic is added during the simmer phase.
What is the recommended size for the chopped carrots?
The recipe simply states the 3 carrots should be chopped before sautéing.
Is the soup intended to be smooth or chunky?
It can be blended to your desired consistency, whether that is completely smooth or slightly chunky.
How much salt and pepper should I add during the roasting stage?
Add 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the roasting mixture.
What type of pot is best for this recipe?
A large Dutch oven or stock pot is recommended.
Does this recipe take a lot of active effort?
The recipe features minimal hands-on time, as most of the cooking happens in the oven.
Can I adjust the seasoning at the end?
Yes, you can adjust the seasoning with more salt, pepper, or spices after the final roast.
What kind of atmosphere is this soup suggested for?
It is described as ideal for sipping by a fire pit on chilly autumn evenings after being outdoors.