This autumn soup is a perfect compilation of fall flavors with butternut squash, pumpkin, apples, onion and sage!
November came and fall decided to finally visit southern California. It has started perfectly with cooler temperatures day and night, a little color in the trees, and rain. Blessed rain! With the crisp air surrounding us and the scent of fresh washed earth, I want to wrap myself in a blanket while still in my pjs, read a book or two, and eat comfort food. To some comfort food is casseroles, or baked pies; but to me comfort food is a thick, hearty soup. And that is exactly what this autumn soup is – COMFORT food.
It is full of everything autumn too – acorn squash, butternut squash, and pumpkin; apples and onions, cinnamon, and sage simmering together to make one wonderful delectable soup. Just thinking about it makes me feel warm and happy. Sipping each spoonful with homemade croutons is also the perfect autumn meal. Serve with a simple side salad and you have your evening made.
There is a bit of prep before simmering the soup – roasting your squash. Rinse the outside of the acorn and butternut squash, cut in half, remove the seeds, then cut your squash into 1 to 1/2 inch slices. Spray with olive oil, sprinkle with about 1 tsp salt, 2 TBS brown sugar, and 1 TBS cinnamon. Bake at 400 degrees for 15 minutes, turn and bake for an additional 15 to 20 minutes until fork tender. Once cooled remove skin. This can be done a day or two ahead if desired just store in the fridge.
Now you are ready to sit back and envision all the wonderfulness of autumn while partaking of this autumn soup.
- 3 cups butternut squash (roasted )
- 1/2 cup acorn squash (roasted )
- 1/2 cup pumpkin puree
- 3 1/2 cups chicken broth
- 1/2 cup yellow onion (chopped )
- 1/2 cup green apple (chopped and peeled )
- 2 TBS butter
- 1 TBS dried sage
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup half and half
In a large saucepan, melt butter and add the apples, onion, and sage. Saute for 8 minutes, stirring occasionally.
Add the pumpkin puree, roasted acorn and butternut squash, chicken broth, salt, and pepper. Simmer for 15 minutes - breaking up larger pieces of the squash.
Remove from stovetop and 1 cup at a time put in your blend to puree to smooth. Repeat until the entire soup is smooth. (Hot soup has a tendency to make a slight "explosion" in a blender so doing only 1 cup at a time has reduced the "mess")
Return all the soup to the saucepan and stir in half & half. Warm.
Serve with croutons or crackers.
What foods do you want on a crisp autumn day?