Description
This cozy Autumn Squash Soup blends butternut squash, apple, sage, and warm spices into a creamy, comforting bowl of fall flavor.
Ingredients
2 tablespoons butter
1 medium onion, diced
1 medium butternut squash, peeled and chopped
1 large apple, peeled, cored, and chopped
1 quart (1 L) chicken stock
⅛ teaspoon Chinese five spice
1 tablespoon fresh sage (or 1 teaspoon dried)
½ cup cream (optional)
Salt and pepper, to taste
Instructions
Sauté the Aromatics
Melt butter in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent but not browned.
Simmer the Vegetables
Add the chopped butternut squash and apple. Stir in chicken stock, Chinese five spice, and sage. Bring to a boil, then reduce heat to low and simmer, covered, for about 30 minutes or until squash is very soft.
Blend and Finish
Use an immersion blender to puree the soup directly in the pot, or transfer to a blender in batches and blend until smooth. Stir in cream (if using) and return to a gentle simmer.
Season and Serve
Add salt and pepper to taste. Serve hot, garnished with a swirl of cream, a sprinkle of herbs, or toasted seeds if desired.
Notes
Make It Vegan: Use olive oil instead of butter, vegetable stock instead of chicken stock, and coconut milk in place of cream.
Flavor Boost: Roast the squash beforehand for deeper caramelized flavor.
Storage: Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Fall Recipes, Vegetarian (with modifications)
- Method: Stovetop, Blending
- Cuisine: American, Seasonal
