Autumn Harvest Cream of Butternut Squash Soup
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I’m so happy with this year’s garden harvest—it’s amazing how much produce I’ve gotten from my small space! This Autumn Harvest Butternut Squash Soup is inspired by those beautiful fall ingredients. Butternut squash, like other members of the squash family, soaks up the flavors of everything it’s cooked with. I took full advantage of that and added a mix of fresh vegetables and warm spices like cinnamon and nutmeg for a cozy, seasonal touch.
This soup is also wonderfully adaptable for Thanksgiving. Feel free to add your favorite vegetables or spices, adjust it to your taste, and make it your own! So, grab a bowl, enjoy, and don’t forget to share!
Autumn Harvest Cream of Butternut Squash Soup
Ingredients:
2 tbsp butter
2 tbsp olive oil
6 cups butternut squash, cubed
2 cups carrots, diced
1 cup onion, diced
1 cup apple, diced
2 tsp Herbes de Provence (I used www.francoislambert.one )
2 tsp salt (flavored salt works well too)
1 tsp black pepper
1 tsp smoked paprika
½ tsp cinnamon
½ tsp nutmeg
2 large bay leaves (or 3 small)
½ cup cooking cream or coconut milk/cream
4 cups chicken or vegetable broth
In a large pot, melt the butter with the olive oil over medium heat. Add the butternut squash, carrots, onion, apple, Herbes de Provence, salt, pepper, smoked paprika, cinnamon, nutmeg, and bay leaves. Stir well to coat.
Cover and cook for 20 minutes, stirring occasionally. This step helps develop a rich flavor.
Pour in the broth, cover, and let simmer for another 20 minutes, or until the vegetables are tender. Remove and discard the bay leaves.
Using a blender, food processor, or immersion blender, purée the soup until smooth.
Stir in the cooking cream or coconut milk, then reheat gently over low heat.
To Serve: Serve hot with croutons, grilled cheese sandwiches, or fresh bread.
Autumn Harvest Cream of Butternut Squash Soup
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 6 cups butternut squash, cubed
- 2 cups carrots, diced
- 1 cup onion, diced
- 1 cup apple, diced
- 2 tsp Herbes de Provence
- 2 tsp salt (flavored salt works well too)
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp nutmeg
- 2 large bay leaves (or 3 small)
- ½ cup cooking cream or coconut milk/cream
- 4 cups chicken or vegetable broth
Instructions
- In a large pot, melt the butter with the olive oil over medium heat. Add the butternut squash, carrots, onion, apple, Herbes de Provence, salt, pepper, smoked paprika, cinnamon, nutmeg, and bay leaves. Stir well to coat.
- Cover and cook for 20 minutes, stirring occasionally. This step helps develop a rich flavor.
- Pour in the broth, cover, and let simmer for another 20 minutes, or until the vegetables are tender. Remove and discard the bay leaves.
- Using a blender, food processor, or immersion blender, purée the soup until smooth.
- Stir in the cooking cream or coconut milk, then reheat gently over low heat.
Notes
To Serve: Serve hot with croutons, grilled cheese sandwiches, or fresh bread.
