Want to make it even richer? Sub out a half cup of the cider for some heavy cream or coconut milk. Roasted Butternut Squash Soup Preheat oven to 400 F. You can add croutons for crunch, but we like to switch things up by topping it with a little spiced popcorn, which you can buy in bags or make yourself (see the recipe tip, below). This soup makes a delicious appetizer for a party, but is satisfying all on its own as a big bowl for dinner. If you don't have apple brandy on hand, bourbon or your favorite whiskey will also work. Tart apple, fresh cider, and a healthy dash of apple brandy, such as Laird's, bring our other favorite fall ingredient in for a flavor that's absolutely unbeatable. Instead of roasting the squash in the oven first, this one-pot recipe calls for sautéing the squash with butter and onions, and then building the soup in the same pot or dutch oven. When chilly weather starts to sweep its way across the country, there's nothing we want more than something warm and comforting, with lots of flavor, that doesn't take a ton of time to put together.Īnd there's little that's easier than butternut squash soup! Squash keeps well so it's easy to have one on hand when you want to whip this up - and the pre-cut cubes available in most grocery stores make it even easier. I also sometimes add hot honey, fresh herbs like sage, and pumpkin seeds.Butternut squash soup may be our favorite fall season weeknight recipe. Toppings – This soup tastes great on its own but we love to top it with candied pecans and croutons.When the squash is soft, transfer the soup to a blender. Pour in the broth and simmer until the squash becomes tender, about 20 minutes. Then, stir in the herbs, garlic, and ginger. Heavy Cream – Heavy cream helps achieve the creamy, silky texture that makes this soup so dang good! If you want to use a plant based or vegan alternative, try coconut milk. Cook: 30 min Yield: 4 servings Nutrition Info Save Recipe Ingredients Deselect All 2 tablespoons unsalted butter 1 tablespoon good olive oil 2 cups chopped yellow onions (2 onions) 1 (15 - ounce). First, chop the veggies Saut the onion until it becomes translucent, add the squash, and cook until it begins to soften.Carrots – Sneak some more vegetables into this soup by adding carrots.See our tips below for preparing the squash. 2 pounds butternut squash, peeled and cut into chunks 4 cups homemade chicken stock or prepared chicken broth 1 cup Cabot Light Sour Cream 4 ounces Cabot. Butternut Squash – The main character of this soup! Butternut squash was given its name because it is “smooth as butter and sweet as a nut.” It does have a smooth texture and a nutty taste to it.Apple Cider – Apple cider adds a fruity and spicy taste to the broth.If you want to make this soup vegetarian, then use vegetable broth instead. Chicken Stock – Chicken stock adds flavor and liquid to this creamy soup.
Spices – Brown sugar, cinnamon, nutmeg, cloves, and ginger make up the aromatic and flavorful base of this recipe.cubed butternut squash 1 medium onion, halved and sliced into wedges 4 cloves garlic, peeled 1 tsp.
For a really silky soup, put the soup into a liquidiser and blitz it in batches. 10 mins Total Time: 55 mins Ingredients 2 lb. You can brown the butter to start for extra flavor! Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth.
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