This Squash-Vegetable Fall Soup will be the next best soup recipe at your Fall dinner table. Seriously.
How I Came About Making This Fall Soup
Years ago, I came across a Squash Soup recipe by Alton Brown on Food Network. I loved the recipe and have made it quite a few times since during the Fall. But then I started seeing other similar recipes involving either squash or pumpkin. This year, I decided I’m going to put my own spin on things. What I created is a delicious, creamy, hearty soup that will get your taste buds going and you wanting to cozy up with giant bowls of soup. For realz!
Why Squash Soup?
To be honest, I feel like I never know what to do with Butternut squash…. or any kind of squash for that matter. I find them kinda boring eat. Plain-boiled salty butternut squash doesn’t see appealing to me. I feel loke a little bit of sweetener of some sort and a “hint” of cinnamon will take things up a notch. You got to dress it up!
Squash Soup Recipe
Ingredients:
- 1 Squash
- 1 Large Sweet Potato
- 1 Large Carrot
- 3 Cups Chicken Broth
- 1/2 Half and Half
- 1/4 Cup Honey
- 2 Tablespoons Olive Oil
- 1/4 -1/2 tsp Nutmeg
- Salt
- Black Pepper
- Fresh Parsley
Directions:
Bake the squash.
- Preheat the oven to 400 degrees. Line a baking pan with foil paper and spray with cooking spray.
- Cut the squash into 4 large pieces. Scoop out shreds and seeds. You can keep the seeds for later, optional.
- Cut large pieces into smaller pieces; about 3 pieces each (it just makes it easier to cook through. Sprinkle Squash pieces with Olive Oil.
- Bake in the preheated oven for 35-45 minutes or until tender. Remove from oven to cool until able to handle.
Make the soup.
- Scoop out the cooled squash and add to the food processor.
- Blend Squash with 2 Cups Chicken Broth
- Pour Squash mixture in a skillet
- Add the other cup of chicken broth and 1 cup water. Stir to combine.
- Once the soup is heated up, stir in Half and Half.
- Add salt, pepper, and nutmeg.
- Let cook about 2 minutes, stirring.
- Turn off heat.
- Let the soup sit a for about 10 minutes before serving. You could serve right away, but I find that allowing it to sit, not only cools it but thickens it a bit too.
Serve in bowls. I know this tastes good with a salad a hot bread. Yes, hot bread, not cold bread. Well, you can use cold bread. But I was just saying. I love hot bread, can you tell?!
Anyways, this Squash Vegetable Fall Soup is tasty and I think you’ll love it if you love these kinds of soups!
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She looketh well to the ways of her household, and eateth not the bread of idleness (Proverbs 31:27).
