“Her pleasure in the walk must arise from the exercise and the day, from the view of the last smiles of the year upon the tawny leaves and withered hedges, and from repeating to herself some few of the thousand poetical descriptions extant of autumn–that season of peculiar and inexhaustible influence on the mind of taste and tenderness–that season which has drawn from every poet worthy of being read some attempt at description, or some lines of feeling.”
-Jane Austen, Persuasion
Prep time: 10 mins
Cook time: 1 hour and 30 minutes
- 1 butternut squash, divided 2 cups
- 2 Tablespoons of olive oil
- 1 onion, chopped
- 2 Cups pumpkin puree
- 2 Cups chicken broth (or vegetable stock)
- 1 Cup apple cider
- 2 teaspoons of garlic salt
- 1 teaspoon of pepper
- 1 teaspoon of sage
- 1/2 teaspoon cinnamon
- 1 teaspoon curry
- 2 teaspoons liquid smoke
- 2 teaspoons Worcestershire
- 1 Cup heavy cream
Optional Toppings: roasted pepitas, onion straws, smoked cheddar cheese
Preheat Oven 450
Roast Squash (30 minutes baking, 30 minutes cooling)
- Cut the butternut squash in half. Remove the seeds and pulp. Spray with Olive Oil or Drizzle Olive Oil on the squash.
- Line a flat baking pan with aluminum foil and lay squash face down on the pan
- Bake in the oven for about 30-45 minutes until squash is tender with fork
- Remove from oven and allow to cool for about 30 minutes
- Peel skin from squash
- Add squash to food processor and pulse until it becomes smooth. Set aside butternut squash puree
On the stove top (5 minutes prep, 15 minutes cook time)
- Heat a couple of Tablespoons of olive oil in the pan and added chopped onion. Sautee onion for about 5 minutes until soft.
- Add sauteed onion to food processor and pulse until smooth.
- In soup pot, add 2 cups butternut squash puree, onion puree, 2 cups pumpkin puree, broth, apple cider, and seasonings
- Bring to a low boil on medium heat. Cover and reduce heat to low. Simmer for 10 minutes
- Stir in heavy cream and remove from heat
- Add your selected toppings and enjoy!
Tip: When I have a little extra time on my hands, I’ll go ahead and roast the squash a day or 2 ahead. And then keep the puree refrigerated until I am ready to make the soup. Once the squash is ready, this is an easy 15-20 min dinner to make during the work week.