I’m a huge fan of squash, and I make all sorts of soups and stews using it. One of my favorites is this autumn squash soup recipe, which is extremely delicious. It’s a delicious, comforting soup made with squash pulp, nutmeg and vegetable broth. It’s a perfect soup to make in the cooler months when all the leaves are starting to change.
Today I’m going to share with you McAlister’s autumn squash soup recipe that is super delicious. This recipe for squash soup is an easy, budget-friendly way to enjoy this delicious autumn dish. This soup is perfect for a busy weeknight or on a cold winter day. It’s also a delicious way to start your morning with a big healthy bowl of soup.
Squash is probably our favorite vegetable as it’s very versatile and goes beautifully with both sweet and bitter flavors. The squash soup may taste a bit like Brussels sprouts but the succulent squash will make it appeal to the more adventurous readers in your audience. This soup is full of autumn-like flavors, with the addition of cinnamon, nutmeg and nutmeg-flavoured garlic. It’s also great on its own, especially as a side dish.
How To Make Mcalister’s Autumn Squash Soup
This is one of the most popular soups at McLister’s. It only takes a few minutes to prepare, and it’s a fast, simple dish with healthy, organic ingredients. The soup works perfectly as a meal when served warm, but it also tastes great when served cold. You can put it on a plate and serve it with crusty bread, but you can also finish it as a side dish or a snack. Give it a try today!
- Squash pulp, 500 g
- Chestnuts, 300 g
- Shallots, 2
- Sage Leaves, 3
- Rosemary, 1 sprig
- Extra virgin olive oil (to taste)
- Salt (to taste)
- Black pepper (to taste)
- Nutmeg (to taste)
- Vegetable broth or hot water to taste
Cook the chestnuts for about 15 minutes in boiling salted water with a bay leaf and rosemary. Let cool, then peel them and set them aside.
Chop the shallot and brown it with the oil and a few sage leaves in a pan. Cook the squash for 15 minutes, or until it is soft, by adding vegetable broth or hot water, and flavouring for a few minutes.
Season with salt and pepper, add the chestnuts too, keeping some aside for decoration, and cook for a few minutes more. Take off the heat. Blend everything together until smooth.
If necessary, add some salt and pepper and nutmeg. You can serve your squash and chestnut soup with a drizzle of extra virgin olive oil and crumbled chestnuts.
Mcalister’s Autumn Squash Soup Recipe
Cuisine type: Soups
Servings: 4 Servings
Preparation time: 10 Minutes
Cooking time: 40 Minutes
Total time: 50 Minutes
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