Best 3 Mcalisters Autumn Squash Soup Recipes
Autumn squash soup is a delicious and comforting dish that is perfect for a cool fall day. This soup is made with a variety of autumn squash, such as butternut squash, acorn squash, and pumpkin, which are roasted to bring out their natural sweetness. The soup is then simmered in a broth made with chicken or vegetable stock, and is often seasoned with spices like cinnamon, nutmeg, and allspice. This soup can be served with a variety of toppings, such as croutons, roasted nuts, or a dollop of sour cream.
Check out the recipes below so you can choose the best recipe for yourself!
AUTUMN SQUASH SOUP
Great butternut squash soup.
Provided by ma3145tt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
- Roast squash in preheated oven until fork-tender, about 30 minutes.
- Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
- Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 15.7 g, Fat 2.3 g, Fiber 2.9 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 505.5 mg, Sugar 6.5 g
AUTUMN SQUASH SOUP
If you've never tried a butternut squash soup or pumpkin soup, then you're missing out...especially if you're a lover of sweets. Squash soup is one of my favorite things to eat in the fall and winter. When cooked, winter squashes turn soft and sweet, making them extremely versatile and comforting to eat when the weather is cool. Winter squashes like acorn and butternut squash can be hard to cut, so I like to slice them in half vertically, bake them, and then scoop out the flesh to use in a recipe. This way I don't have to kill my arm trying to cut up the squash when it's still hard as a rock.
Provided by dessertmaker
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the squashes in half vertically and arrange them face-up on a sheet pan. Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour. Remove the squash when it's tender and soft. Set aside to cool.
- Chop up the onion, garlic, and jalapeño and put them in a big soup pot with the other tablespoon of olive oil over medium heat. Saute for about 10 minutes until the vegetables begin to soften, stirring frequently. Add in the vegetable stock, coconut milk, and a sprinkle of salt and pepper. Chop up the sage and thyme and add it to the pot and stir. Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe. Drop the cooked squash into the soup. Pour in the maple syrup (optional) and stir.
- Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it's ready to eat. Adjust seasonings to your taste.
- Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you're a curry lover.
- Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe.
- Autumn Squash Soup.
AUTUMN BISQUE
This is a sweet yet mild flavored soup made from a wonderful array of Autumn vegetables and fruit that are first roasted, then puree'd, then simmered. The bread and sour cream accompanies this soup perfectly, giving it depth and heartiness. It's even better the next day. :)
Provided by 2Bleu
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F Toss squash, carrots, potato, and onion with olive oil, salt, and pepper. Spread onto a large baking pan. Roast for 10 minutes.
- After 10 minutes, add chopped pear and apple, toss to coat and cook an additional 15 minutes.
- To a large stock pot or Dutch oven, add about half the chicken broth. When vegetables are done, place into cook pot with broth. Using an immulsion blender, blend thoroughly. Add remaining broth, ginger, parsley, thyme and mace. Continue blending until smooth. (alternatively, you can blend in parts in your upright blender or food processor, then add to cook pot).
- Heat to medium and let simmer 10 minutes. Add cream and butter and more salt and black pepper to taste. Continue to simmer an additional 25-30 minutes, stirring occasionally. Serve with a dollop of sour cream and buttered baguettes or croutons.
Nutrition Facts : Calories 366.8, Fat 25.4, SaturatedFat 14.7, Cholesterol 71.3, Sodium 817.5, Carbohydrate 31.9, Fiber 5.2, Sugar 7.1, Protein 6.6
Tips:
- Choose sweet, ripe squash for the best flavor.
- Roasting the squash intensifies its natural sweetness and flavor.
- Use a good quality vegetable broth for the best flavor.
- Add a pinch of cayenne pepper for a subtle kick.
- Garnish the soup with a dollop of sour cream, a sprinkle of chopped chives, or a drizzle of olive oil.
Conclusion:
This autumn squash soup is a delicious and easy-to-make dish that is perfect for a fall meal. The soup is creamy and flavorful, with a hint of sweetness from the squash. It is also a good source of vitamins and minerals, making it a healthy and satisfying choice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love