Fall Harvest Squash Soup
This squash soup is made by roasting chunks of seasonal squash until tender, then blending them with sautéed garlic and spices to create a smooth, velvety texture. It's typically finished with a hint of cinnamon and garnished with a swirl of cream, resulting in an inviting, warmly-colored dish perfect for autumn evenings.
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Calories: 180kcal
Servings: 4
Equipment
- High-speed blender or immersion blender
- Large heavy-bottom pot
Ingredients
- 1 medium butternut squash or acorn squash peeled, seeded, and cut into chunks
- 2 cloves garlic minced
- 1 teaspoon ground cinnamon
- 2 tablespoons olive oil for roasting and sautéing
- 4 cups vegetable broth hot
- 1/2 cup heavy cream optional, for blending or serving
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Arrange the squash chunks on a baking sheet, drizzle with olive oil, and sprinkle with a little salt. Roast until the edges are golden brown and the flesh is tender, about 35-40 minutes.
- Meanwhile, heat a tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute—be careful not to let it burn.
- Once the garlic is ready, add the roasted squash to the pot and stir to combine. Sprinkle in the ground cinnamon and cook for another minute to release the spices’ aroma.
- Pour in the hot vegetable broth, then bring the mixture to a gentle simmer. Cover and cook for 10 minutes, allowing the flavors to meld and the soup to heat through.
- Use an immersion blender or transfer the soup in batches to a blender and process until completely smooth and velvety. Be careful when blending hot liquids—leave a small vent for steam to escape.
- Return the blended soup to the pot if using a regular blender. Stir in the heavy cream for added richness, if desired, and season with salt and pepper to taste.
- Warm the soup gently over low heat until it’s heated through, about 5 minutes. Taste and adjust seasoning as needed.
- Serve the soup hot, garnished with a swirl of extra cream or a sprinkle of cinnamon for a beautiful finish.
Notes
Roast the squash until caramelized for deeper flavor. Adjust the thickness by adding more broth or cream as preferred.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 900mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg