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Autumn Squash Soup

A delicious fall soup!   Perfect for any cool day or a first course Thanksgiving menu.   It's a make ahead recipe that freezes well.  Serve it with a dollop of sour cream, cranberries and roasted pumpkin seeds.

Course Soup
Cuisine American
Keyword Autumn Soup, Butternut Squash, Fall Soup
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 servings
Author The Tiny Fairy

Ingredients

Roasting the Butternut Squash

  • 1 2 lb butternut squash, cut in half, seeded
  • extra virgin olive oil to coat
  • ¼ teaspoon thyme
  • Kosher salt and pepper

Soup

  • 2 Tablespoons extra virgin olive oil for sautéing
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, diced
  • ½ teaspoon curry powder
  • 2-3 dashes ground cinnamon
  • 1 dash ground nutmeg
  • 2 Tablespoons brown sugar
  • 1 dash dried thyme
  • ¼ teaspoon powdered ginger
  • 4 cups vegetable or chicken stock (one 32 oz container)
  • cups apple juice (not apple cider vinegar)
  • ¾ cup pumpkin puree
  • 1 large bay leaf
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper, fresh ground
  • 2 ounces cream cheese
  • ½ cup whipping cream

Garnish Options

  • dollop of sour cream
  • butternut squash seeds, rinsed, dried, roasted and salted
  • dried cranberries
  • crispy fried sage leaves

Instructions

Roasting the Butternut Squash

  1. Pre-heat oven to 375° and place parchment paper on cookie sheet.  

  2. Cut butternut squash in half and remove the seeds and set them aside.  Rub some olive oil, sprinkle with salt and pepper and a little dry thyme.   Place squash on cookie sheet and bake for 45 minutes to 1 hour, depending on the thickness of the squash.  Allow to cool slightly, remove the skin and cut into chunks.   Set aside. 

    You can also roast the butternut squash peeled and cut in cubes or omit the roasting and cook the squash longer in the liquid.

    Note: Clean and dry the seeds. Place the seeds on a cookie sheet, toss with salt and set aside. When the squash comes out, reduce the oven to 350°F and bake for about 8 minutes until golden. 

Making the Soup

  1. In a large dutch oven sauté the diced onion in a little extra virgin olive oil over medium heat until they are tender and translucent.   Add the garlic, carrots, curry powder, cinnamon, nutmeg, brown sugar, dry thyme and ginger. Sauté for a minute stirring frequently. 

  2. Slowly add broth remove any brown bits from the bottom of the pot. Add the chunks of roasted squash, pumpkin puree, apple juice, bay leaf, salt and pepper to taste and stir to combine. Cover and simmer over medium heat for 15-20 minutes. Remove the bay leaf. Add cream cheese and cream. Stir and blend until the cream cheese is melted through. Add cream cheese, cream and stir until the cream cheese has melted through.

  3. Using an immersion blender, puree all the ingredients until smooth.  Taste and reseason, if needed. If the soup is too thick, add a little extra stock or water to thin the soup.

  4. Garnish

  5. Add a little sour cream, roasted squash seeds and or dried cranberries.