Autumn Squash Soup
A velvety, comforting soup that captures the essence of fall. This recipe combines the natural sweetness of roasted butternut squash and crisp orchard apples with savory fresh sage and aromatic Chinese five spice. It is a silky, nutrient-dense bowl of warmth that is perfect for cooling days, offering a complex yet approachable flavor profile that improves after sitting in the refrigerator overnight.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Simmering
- Cuisine: New England
- Diet: Halal
Ingredients
2 tbsp butter
1 medium onion, diced
1 medium butternut squash, peeled and chopped
1 large apple, peeled, cored, and chopped
1 liter chicken stock (halal)
1/8 tsp Chinese five spice
1 tbsp fresh sage (or 1 tsp dried)
1/2 cup heavy cream (optional)
Salt and pepper to taste
Instructions
Melt butter in a large heavy-bottomed pot over medium heat.
Add diced onions and sauté until translucent.
Add the butternut squash and apple pieces to the pot.
Pour in the chicken stock and bring the mixture to a gentle boil.
Reduce heat and simmer until the squash is tender, about 20 to 25 minutes.
Stir in the Chinese five spice and fresh sage.
Use an immersion blender to process the mixture until completely smooth and velvety.
Stir in the cream if using, and season with salt and pepper to taste before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. If the soup becomes too thick after refrigeration, add a splash of stock or water when reheating. For a vegan version, substitute the butter with olive oil and use vegetable stock.
Find it online: https://cookingwithramsay.com/autumn-squash-soup/