Autumn Squash Soup
Autumn squash soup is a delicious and comforting dish that is perfect for the fall season. Made with a variety of flavorful squash, this soup is rich, creamy, and packed with warm spices. It is the perfect way to warm up on a chilly autumn day.
Ingredients:
– 2 pounds of assorted autumn squash (such as butternut, acorn, or kabocha), peeled and cubed
– 1 medium-sized onion, chopped
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– 4 cups of vegetable or chicken broth
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground nutmeg
– Salt and pepper to taste
– 1 cup of heavy cream
– Pumpkin seeds (optional, for garnish)
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent and fragrant.
2. Add the cubed autumn squash to the pot and stir well to combine with the onions and garlic. Cook for about 5 minutes, until the squash starts to soften.
3. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the squash is tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids.
5. Return the soup to the pot and stir in the ground cinnamon, ground nutmeg, salt, and pepper. Taste and adjust the seasoning according to your preference.
6. Pour in the heavy cream and stir well to combine. Cook the soup on low heat for an additional 5 minutes, allowing the flavors to meld together.
7. Serve the autumn squash soup hot, garnished with pumpkin seeds if desired.
This recipe yields approximately 4 servings. The estimated cooking time is about 45 minutes, including preparation and cooking. Enjoy this delightful autumn squash soup as a comforting meal or as a starter for your fall dinner parties.