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Nothing satisfies my cravings more than a hot soup on a chilly fall day. One that uses squash, apples and spices to form a smooth and creamy dish is even better! I love chunky stews and hearty dishes are a meal on their own, but sometimes something simple is a better fit for my mood. Harvest squash soup (the name is delicious enough right?!) is light enough to be used as a starter soup (maybe for Thanksgiving dinner?), but can also be a meal by itself.
Since I grow my own butternut and acorn squash, I’m always looking for ways to use my garden produce in new, exciting ways. This soup brings together all the comfort foods and flavors of fall.
This soup is sure to become your new fall staple. Personally, I hope to use it for the upcoming holidays and I hope you will too! The cinnamon gives this soup a comfort level unlike any other on these cold days. Garnish with my favorite roasted pepitas and sprinkle an extra dash of cinnamon on top.
I’d say this is comfort food done right!
Let me know how this squash soup turns out for you in the comments below. While you’re typing, make sure to rate the recipe as well!
Harvest Squash Soup
- 2 tbsp butter
- 1 cup diced onion diced
- 1 tsp salt
- 1 tsp sweet yellow curry powder
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 lb winter squash (butternut or kabocha)
- 1 ½ cups chopped apples cored and diced (Honeycrisp work well)
- 4 cups chicken stock
- 1 cup milk or heavy cream (alternate milks may be used as well)
- Melt the butter in an 8-quart stockpot. Add the onion and salt. Sauté over low heat until soft and translucent but not browned, 4-6 minutes. Add the curry, cinnamon, and nutmeg. Stir to warm the spices in the butter, 30 seconds.
- Add the prepared squash, apples, and stock. Bring to a boil, then reduce to a simmer. Cover and cook until the squash and apples are soft, 30-40 minutes.
- Remove from the heat and purée in a countertop blender or with an immersion blender until smooth and creamy.
- Add coconut milk and blend.- Serve with a drizzle of coconut milk and roasted pumpkin seeds on top!
- An immersion hand blender is the cleanest and quickest way to puree this soup, but a blender or food processor will do the job.
- I play around with the amount of milk depending on the thickness I desire. You can adjust according to your preference.