Fall Squash Soup
Fall Squash Soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, fall squash soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Read Customer Reviews & Find Best Sellers. A delicious, warming squash soup with other fall vegetables and spices is perfect for a cold day. Light enough to serve as an appetizer, but delicious enough to make a main dish. Serve hot with a hearty slice of toast. "The roasted squash caramelizes giving the soup that extra depth of flavor.

Fall Squash Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Fall Squash Soup is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have fall squash soup using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Fall Squash Soup:
  1. Make ready 3 each butternut squash
  2. Make ready 1 tbsp oil
  3. Make ready 1 medium onion, diced
  4. Get 2 clove garlic, sliced
  5. Get 1 tsp thyme, dried
  6. Make ready 1 broth
  7. Get 1 apple cider vinegar
  8. Take 1 salt
  9. Make ready 1 pepper

During the fall their Autumn Squash Soup can't be missed. This unique soup is a cornucopia of flavors. This soup combines butternut squash, pumpkin, vegetable broth, apple juice, cinnamon, and curry powder. You will love this combination of flavors.

Steps to make Fall Squash Soup:
  1. Preheat oven to 350°F
  2. Cut squash in half. Scoop out and discard seeds.
  3. Place squash on a baking tray, cut-side down. Bake until tender (35-45 minutes).
  4. Remove skin and stem. Don't be too meticulous about removing the skin. We'll pass the squash through a sieve later.
  5. Heat oil in a pan. Saute onion until tender.
  6. Add garlic and thyme. Cook, stirring constantly, until fragrant.
  7. Transfer to a blender. Add squash. Add about 1 cup of stock. Pulse on low speed until pureed. You may need to work in 2 batches.
  8. Adding broth to desired consistency, blend on high speed for about 45-60 seconds or until smooth.
  9. Pour into a soup pot and heat gently, stirring often.
  10. Add apple cider vinegar, salt and pepper to taste.
  11. Garnish and serve.

This soup combines butternut squash, pumpkin, vegetable broth, apple juice, cinnamon, and curry powder. You will love this combination of flavors. Fall and winter bring the bounty of squash. Winter squash is packed with vitamins and beta carotene and is the perfect addition to lunch, dinner, and even dessert. Butternut squash soup is a fall essential, so make this version that incorporates sausage and cheese tortelloni too.

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