Roasted Squash Soup
As the days get shorter and the air turns crisp, there’s nothing like a warm bowl of autumn squash soup to capture the season’s cozy, comforting spirit. Made with roasted butternut squash, aromatic spices, and a hint of sweetness, this soup brings together fall’s best flavors in a single, creamy bowl. Perfect for gatherings or a quiet evening at home, it’s a nourishing way to warm up and savor the harvest season.
Ingredients from the garden:
- 1 large butternut squash, peeled, seeded and cut into cubes (about 6 cups squash or 2 lbs.)
- 1 small yellow onion, diced
- 2 large carrots, chopped into thin rounds or diced
- 3 cloves garlic, minced
From the store:
- 2 Tbsp. honey
- 2 Tbsp. melted unsalted butter
- pinch of salt and cinnamon
- 1 Tbsp. Olive Oil
- 1 Tbsp. ginger, minced
- 4 cups vegetable broth
- 1 cup apple juice
- 1 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. fresh ground nutmeg
- 1 - 15 oz. can 100% pumpkin puree (not pumpkin pie mix)
- 4 oz. room temperature cream cheese
- 1/4 cup brown sugar, packed
- 1/2 cup heavy cream
Instructions:
- Roast the Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet lined with parchment paper. Drizzle with melted butter and honey, and sprinkle a pinch of salt and cinnamon. Toss to coat the squash evenly. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through for even roasting.
- Sauté the other Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and carrots, and cook, stirring occasionally, until the onion is translucent and the carrots are slightly softened, about 5-7 minutes. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Combine and Simmer: Add the roasted squash to the pot, then pour in the vegetable broth and apple juice. Season with kosher salt, cinnamon, and freshly ground nutmeg. Stir in the pumpkin puree until everything is well combined. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes to allow flavors to meld.
- Blend Until Smooth: Once the soup has simmered, carefully blend it until smooth. You can use an immersion blender directly in the pot or transfer the soup in batches to a blender (be cautious with hot liquids). Blend until silky and smooth.
- Finish the Soup: Return the blended soup to the pot, if necessary. Add the cream cheese, brown sugar, and heavy cream. Stir over low heat until the cream cheese melts and everything is incorporated. Taste, and adjust seasoning if needed.
- Serve Warm: Serve garnished with a dash of cinnamon, some toasted pumpkin seeds, or cream if desired and enjoy!