Imagine a spoon filled with the essence of autumn – rich, velvety, and bursting with warmth. This Autumn Breakfast Squash Soup isn't just a recipe; it's a culinary journey that transforms humble butternut squash into a luxurious morning comfort that will make you fall in love with breakfast all over again. With its silky texture, hints of sweet apple, and warming cinnamon, this soup promises to turn even the chilliest morning into a cozy celebration of seasonal flavors.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium butternut squashes, peeled and cubed
- 1 onion, chopped
- 2 apples, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Heavy cream for garnish
Instructions
- Prepare your ingredients by peeling and cubing the butternut squashes into roughly 1-inch pieces. Ensure the cubes are relatively uniform for even cooking.
- Chop the onion finely to help it dissolve and create a smooth flavor base for the soup.
- Peel and dice the apples into small, consistent chunks that will blend easily into the soup.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, about 4-5 minutes.
- Add the cubed butternut squash to the pot and stir to combine with the onions. Cook for an additional 3-4 minutes to begin softening the squash.
- Sprinkle the cinnamon over the squash and onions, stirring to distribute the spice evenly and allow it to bloom and release its aromatic qualities.
- Pour the vegetable broth into the pot, ensuring it covers the squash and onions. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is completely tender and can be easily mashed with a fork.
- Add the diced apples during the last 5 minutes of cooking to preserve their texture and fresh flavor.
- Remove the pot from heat and use an immersion blender to puree the soup until completely smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Ladle the soup into serving bowls and finish with a swirl of heavy cream on top. Optional: sprinkle with additional cinnamon or add toasted pumpkin seeds for extra texture.
Tips
- Choose firm, heavy butternut squashes with no soft spots for the best flavor and texture.
- Cut squash cubes uniformly to ensure even cooking and smooth blending.
- Let the cinnamon "bloom" by adding it early and stirring to release its full aromatic potential.
- If using a standard blender, blend in small batches and leave the lid slightly open to prevent steam buildup.
- For extra richness, consider using half vegetable broth and half heavy cream while blending.
- Garnish creatively with toasted pumpkin seeds, a drizzle of cream, or fresh herbs to elevate presentation.
- This soup can be made ahead and reheated, with flavors actually improving after a day in the refrigerator.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 15mg
