Sunday, November 22, 2015

Autumn Squash Soup

I found this recipe on Pinterest. It was perfect for the cool Autumn day that we were having. Dan got a deer with his bow last week, so we enjoyed this soup with a little venison. The perfect fall feast!

This recipe makes quite a bit, so I gave some to each of my neighbors. BOTH want the recipe. I will definitively make this again. It is fairly rich so you don't need too much to satisfy your taste buds, but you can easily make a meal out of it.

If you like Panera Bread's Autumn Squash Soup, you will love this one!



Autumn Squash Soup
Slightly Adapted from Cincyshopper

Ingredients
-3 lbs Butternut Squash
-1 Onion
-2 tbsp Olive Oil
-15 oz Can of Pumpkin Puree
-2 cup Vegetable Broth
-1 1/2 cup Apple Cider
-1 1/2 cup Heavy Cream
-2 tbsp Honey
-1/4 tsp Curry Powder
-1/2 tsp Cinnamon
-2 tsp Sea Salt
-1/2 tsp Black Pepper
-Pumpkin Seeds (for garnish)

Directions
-Preheat oven to 450.
-Peel and seed squash. Cut into smaller size pieces. (I bought mine prepped at the store) 
-Peel and quarter onion
-Toss squash and onion in olive oil and sprinkle with salt and pepper
-Cook for 25-30 minutes or until soft enough to easily smash with fork. Times vary depending on the size of your squash chunks.
-Allow to cool at least 10 minutes.
-In 2 batches, puree the squash/onion mixture in blender or food processor. (In my
 blendtec I just pressed the "soup" button.) Be sure it is pureed well.
-In a large soup pot, combine squash puree, pumpkin puree, vegetable broth, apple
 cider and cream.
-Bring to a simmer over medium heat.
-Add honey and spices and simmer for 10 minutes.
-Garnish with pumpkin seeds.

*If you prefer a little thinner soup once it is finished you can add a little bit more broth and apple cider. But I found this recipe perfect as is.

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