Cozy Fall ButterNut Squash Soup
We all know butternut squash is the most elite of all squash. It's nutty, comforting, buttery, and the perfect rich flavor for a cozy fall weeknight meal. The nostalgic squash flavor with a touch of cream and butternut squash puree to create the velvety texture that will leave you full, satisfied, and comforted in the dark winter days.
Servings 6
Ingredients
- 1 cup roasted garlic butternut squash puree (full recipe is on website)
- 1 tbsp organic grass fed butter
- 1 tsp organic red pepper flakes
- 4 cups organic chicken stock
- 1 small handful chopped organic parsley
- 1 large organic bay leaf
- pinch ground organic nutmeg
- organic Himalayan salt to taste
- fresh ground organic black pepper to taste
- splash organic heavy cream
For the Roux
- 1 tbsp organic butter
- 3 tbsp all purpose flour
For the Topping
- 6 small basil leaves
- splash coconut cream
Instructions
- In a medium pot over medium heat, melt 1 tablespoon butter. Add red pepper flakes and let them bloom for 30 seconds (until fragrant, not burnt).
- Stir in the butternut squash puree. Cook for 2–3 minutes to warm through and let flavors meld.
- Pour in chicken stock, add chopped parsley, bay leaf, nutmeg, salt, and pepper. Stir well and bring to a gentle simmer.
- In a small pan, make the roux: Melt 1 tablespoon butter over medium-low heat, whisk in flour, and cook 1–2 minutes until lightly golden and smooth (no raw flour taste).
- Whisk the roux into the simmering soup gradually to avoid lumps. Continue simmering 10–20 minutes, stirring occasionally, until thickened to your preferred consistency.
- Remove bay leaf. Stir in splash of cream for richness. Taste and adjust seasoning (more salt, pepper, nutmeg, or red pepper flakes).
- Ladle soup into bowls. Top with a drizzle of coconut cream and a single basil leaf.
- Serve hot with your favorite pairings: grilled steak salad, chicken panini, or crispy chicken cutlets for a balanced meal.
- Enjoy!
Notes
- Roux adds body without heavy cream overload-start with less if you prefer a thinner soup.
- Make-ahead: Soup thickens in fridge-reheat with extra stock/cream. Freezes well up to 3 months.
- Variations: Add fresh sage/thyme with bay leaf, or ginger for zing. Blend extra smooth with an immersion blender post-simmer.