As the leaves turn golden and the air becomes crisp, there's nothing quite like curling up with a warm bowl of soup to embrace the cozy vibes of fall. Our "Five Favorite Fall Soups" recipe is the perfect way to celebrate the season's bounty, featuring a delightful blend of butternut squash, pumpkin, and aromatic spices that will tantalize your taste buds. Imagine the rich, creamy texture and the comforting warmth enveloping you as you savor each spoonful. Ready to elevate your autumn dining experience? Dive into this delicious recipe that promises to become a seasonal staple in your kitchen!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Seasonal
Serves: 5 servings
Ingredients
- 1 butternut squash, peeled and diced
- 1 cup pumpkin puree
- 2 carrots, chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Begin by preparing all your ingredients. Peel and dice the butternut squash into small cubes, ensuring they are roughly the same size for even cooking. Chop the carrots and onion into small pieces as well.
- In a large pot, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
- Add the chopped carrots and diced butternut squash to the pot. Stir well to combine with the onions and cook for an additional 5-7 minutes, allowing the vegetables to soften slightly.
- Stir in the pumpkin puree, mixing it thoroughly with the sautéed vegetables. This will add a rich flavor and creamy texture to the soup.
- Pour in the vegetable broth, ensuring all the vegetables are submerged. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and add the teaspoon of cinnamon, along with salt and pepper to taste. Stir well to combine all the flavors.
- Cover the pot and let the soup simmer for about 30 minutes, or until the butternut squash is tender when pierced with a fork.
- After the cooking time, remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth.
- Once blended, return the soup to the pot and heat through if necessary. Adjust seasoning with additional salt and pepper if desired.
- Serve the soup hot, garnished with fresh thyme for a pop of color and flavor. Enjoy your delicious and comforting fall soup!
Tips
- Prep Ahead: To save time, you can peel and dice the butternut squash and chop the carrots and onions a day in advance. Store them in airtight containers in the fridge until you're ready to cook.
- Sauté for Flavor: Don't skip the step of sautéing the onions! This process releases their natural sweetness and enhances the overall flavor of the soup.
- Adjust the Consistency: If you prefer a thicker soup, add less vegetable broth. For a lighter consistency, feel free to add more broth or water when blending.
- Blend with Care: If using a countertop blender, allow the soup to cool slightly before blending in batches to avoid splattering. Always remove the center cap of the blender lid to let steam escape.
- Garnish for Appeal: Fresh thyme not only adds a pop of color but also enhances the flavor. Consider adding a drizzle of olive oil or a sprinkle of roasted pumpkin seeds for added texture and taste.
- Storage Tips: This soup stores well in the fridge for up to a week and can be frozen for up to three months. Just reheat gently on the stove when you're ready to enjoy it again!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
