Cozy Fall Harvest Winter Squash Soup Recipe to Savor

There’s something magical about the aroma of Fall Harvest Winter Squash Soup wafting through your kitchen. Imagine a warm, creamy blend, rich with the sweet earthiness of roasted squash and fragrant spices, inviting you to cozy up and indulge.

As you sip this delightful concoction, it’s hard not to reminisce about autumn days spent gathering pumpkins and squash at local farms. This soup isn’t just a meal; it’s a hug in a bowl, perfect for chilly evenings or gatherings that call for comfort food with a twist.

Ingredients for Fall Harvest Winter Squash Soup

Here’s what you’ll need to make this delicious dish:

• Winter Squash: Varieties like butternut or acorn squash work best for their sweetness and smooth texture.

• Onion: A medium onion adds depth and sweetness; yellow onions are typically best for this recipe.

• Garlic: Fresh garlic cloves enhance the flavor; avoid pre-minced versions if possible for better taste.

• Vegetable Broth: Use low-sodium vegetable broth to control salt levels while providing rich flavor.

• Coconut Milk: Adds creaminess without dairy; opt for full-fat coconut milk for richer flavor.

• Spices: Ground cinnamon, nutmeg, salt, and pepper provide warmth and complexity to your soup.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Fall Harvest Winter Squash Soup

Follow these simple steps to prepare this delicious dish:

Step 1: Roast the Squash

Preheat your oven to 400°F (200°C). Slice the winter squash in half, scoop out the seeds, and place them on a baking sheet cut-side down. Roast until tender and caramelized, about 40-50 minutes.

Step 2: Sauté the Aromatics

While the squash roasts, heat a tablespoon of oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 3: Combine Ingredients

Once your squash has roasted and cooled slightly, scoop out the flesh into the pot with onions and garlic. Add vegetable broth and coconut milk. Stir everything together until well combined.

Step 4: Spice It Up

Sprinkle in the ground cinnamon, nutmeg, salt, and pepper. Bring the mixture to a gentle boil over medium-high heat before reducing to simmer for about 15-20 minutes so all flavors meld beautifully.

Step 5: Blend It Smooth

Using an immersion blender (or carefully transferring batches to a regular blender), puree your soup until silky smooth. Adjust seasoning as necessary—don’t forget that taste test!

Step 6: Serve with Style

Ladle your velvety soup into bowls and add toppings like toasted pumpkin seeds or a drizzle of olive oil for extra flair. Serve hot alongside crusty bread or salad.

And there you have it—a bowl of Fall Harvest Winter Squash Soup that warms both body and soul! Enjoy every spoonful of this seasonal delight that brings comfort during those chilly nights!

Perfecting the Cooking Process

Start by roasting the winter squash to enhance its natural sweetness. While that’s happening, sauté onions and garlic until fragrant. Then, blend the roasted squash with broth and spices for a creamy and comforting soup.

Add Your Touch

Feel free to customize this soup with add-ins like coconut milk for creaminess or a dash of cayenne for heat. Swap butternut squash with pumpkin or sweet potatoes if you’re feeling adventurous!

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. When reheating, do so gently on the stove over low heat to maintain that velvety texture.

When I first made this Fall Harvest Winter Squash Soup, my family couldn’t stop raving about it! They even requested it as their new holiday tradition—a sure sign of soup success!

FAQs:

What ingredients do I need for Fall Harvest Winter Squash Soup?

To make a delicious Fall Harvest Winter Squash Soup, you will need winter squash, such as butternut or acorn squash, onions, garlic, vegetable broth, and spices like cinnamon and nutmeg. Optional ingredients include coconut milk for creaminess and toppings like roasted pumpkin seeds or fresh herbs. These ingredients combine to create a warming dish perfect for the cooler months.

How long does it take to cook Fall Harvest Winter Squash Soup?

Cooking Fall Harvest Winter Squash Soup typically takes about 45 minutes to an hour. This includes time for prepping the vegetables and allowing them to simmer until soft. After cooking, blend the soup until smooth for a creamy texture. The entire process is straightforward and results in a comforting meal that’s great for any occasion.

Can I freeze Fall Harvest Winter Squash Soup?

Yes, you can freeze Fall Harvest Winter Squash Soup. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to three months. When ready to enjoy, simply thaw it overnight in the refrigerator and reheat on the stove or in a microwave until hot.

What are some variations of Fall Harvest Winter Squash Soup?

There are many delicious variations of Fall Harvest Winter Squash Soup. You can add ingredients like ginger for extra warmth or use apple for sweetness. Experimenting with different herbs such as sage or thyme can also enhance the flavor profile. Additionally, consider garnishing with croutons or a drizzle of olive oil for added texture and taste.

Conclusion for Fall Harvest Winter Squash Soup:

In summary, Fall Harvest Winter Squash Soup is a delightful blend of seasonal flavors that brings warmth during chilly days. With simple ingredients like winter squash and aromatic spices, this soup is both nourishing and easy to prepare. Whether you choose to customize it with additional flavors or stick to the classic recipe, it’s sure to become a favorite in your autumn repertoire. Enjoy this comforting dish as part of your fall meals!

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Fall Harvest Winter Squash Soup

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Fall Harvest Winter Squash Soup is a cozy embrace in a bowl, perfect for chilly evenings. This creamy soup blends the sweet essence of roasted butternut squash with warm spices like cinnamon and nutmeg, creating an aromatic dish that’s as nourishing as it is delicious. Ideal for family dinners or festive gatherings, this recipe not only pleases the palate but also adds a splash of autumn color to your table. Enjoy it with crusty bread or as a starter at your next gathering.

• Author: Cathy
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves approximately 6 servings 1x
• Category: Soup
• Method: Roasting and Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 medium butternut squashes (about 3 lbs total), halved and seeds removed
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Place the squash halves cut-side down on a baking sheet and roast for about 40-50 minutes until tender.
2. In a large pot, heat the olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Once the squash is roasted and slightly cooled, scoop out the flesh into the pot with onions and garlic. Add vegetable broth and coconut milk, mixing well.
4. Sprinkle in cinnamon, nutmeg, salt, and pepper. Bring to a gentle boil before reducing heat to simmer for 15-20 minutes.
5. Using an immersion blender or regular blender, puree the soup until smooth. Adjust seasoning as needed.
6. Serve hot with optional toppings like toasted pumpkin seeds or a drizzle of olive oil.

Nutrition

• Serving Size: 1 serving
• Calories: 225
• Sugar: 6g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg

Keywords: - For added creaminess, consider using additional coconut milk or a dollop of sour cream when serving. - Feel free to spice things up by adding cayenne pepper or ginger for an extra kick. - This soup can be stored in an airtight container in the refrigerator for up to five days or frozen for three months.