Description
Capture the cozy essence of the harvest season with this velvety Autumn Squash Soup. Combining the natural sweetness of roasted butternut squash and crisp apples with the subtle aromatic warmth of Chinese five spice, this soup is a wholesome and comforting dish. It is a one-pot wonder that is perfect for busy weeknights or elegant holiday gatherings, offering a restaurant-quality texture that is deeply satisfying for the whole family.
Ingredients
2 tablespoons unsalted butter
1 medium onion, diced
1 medium butternut squash, peeled and cubed
1 large Honeycrisp apple, peeled, cored, and chopped
1 liter chicken stock (halal-certified)
1/8 teaspoon Chinese five spice
1 tablespoon fresh sage, chopped
1/2 cup heavy cream (optional)
Salt and pepper to taste
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion and sauté until translucent and fragrant.
Add the cubed butternut squash and chopped apple to the pot.
Pour in the chicken stock and bring the mixture to a simmer.
Add the Chinese five spice and fresh sage.
Cover and cook until the squash is fork-tender, about 20 minutes.
Use an immersion blender to puree the soup until smooth and silky.
Stir in the cream if using, and season with salt and pepper to taste.
Serve warm.
Notes
Ensure your chicken stock is certified halal for dietary compliance. For a vegan version, substitute butter with olive oil and use vegetable stock while omitting the cream. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Seasonal American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 20mg