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Autumn Pumpkin And Squash Soup Recipe

Indulge in the warm, comforting flavors of fall with this creamy and decadent Autumn Pumpkin & Squash Soup! This hearty recipe, inspired by Wine Spectator, is perfect as a cozy fall meal, a sophisticated first course, or even meal prep for the week ahead. Roasted pumpkin and squash blend seamlessly with caramelized onions and warming spices for a taste of autumn perfection. Easily customizable to suit your dietary needs (using substitutes for sugar and cream!), this soup is sure to become a family favorite. Garnish with crème fraîche and prosciutto for an elegant touch. Prepare it up to 24 hours in advance for effortless entertaining!

Prep Time 45 mins
Cook Time 120 mins
Calories 348.3 kcal
Protein 14g
Rating 5.0 (2 Reviews)
Autumn Pumpkin And Squash Soup 88

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Autumn Pumpkin And Squash Soup

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How to Make Autumn Pumpkin And Squash Soup

  1. Preheat oven to 350°F (175°C).
  2. Cut 1 medium butternut squash and 1 medium sugar pumpkin in half lengthwise. Remove seeds.
  3. Place squash halves cut-side down in a shallow baking pan. Add 1/2 cup of water to the bottom of the pan.
  4. Bake for 45-60 minutes, or until tender, adding more hot water as needed to prevent burning.
  5. While squash roasts, melt 2 tablespoons of butter in a large heavy pan over very low heat.
  6. Add 1 large yellow onion, finely chopped, and 1 tablespoon grated fresh ginger to the pan. Cook for 45-50 minutes, stirring occasionally, until onions are very soft and caramelized. Do not brown.
  7. Remove squash from oven and let cool until easily handled. Scoop out the flesh and add it to the cooked onions.
  8. Add 4 cups of vegetable or chicken stock to the pot and bring to a simmer.
  9. Carefully transfer the soup in batches to a blender or food processor and puree until smooth.
  10. Return the pureed soup to the pot. Stir in 1 cup heavy cream (or low-fat evaporated milk) and reheat gently.
  11. Season with 1 teaspoon salt, 2 tablespoons brown sugar or sugar substitute, 1/2 teaspoon ground nutmeg, and a pinch of cayenne pepper. Adjust seasoning to taste.
  12. If soup is too thick, add more stock until desired consistency is reached.
  13. Garnish with a dollop of crème fraîche and julienned prosciutto before serving.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

42g

Fat

64g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Bisques Cream Soups Soups Stews Vegetables Fall Dietary Seasonal Squash 4 Hours Or Less