Fall Harvest Squash Soup Recipe

A fall harvest squash soup recipe made with butternut squash and seasoned with onion and thyme. Serve this tasty vegetable in a unique way for brunch or dinner.

Sometimes on a hot and steamy summer day you may want something lighter to eat instead of beef or chicken. Squash soup is a nice choice for an easy and light meal. You can serve it on its own or with a sandwich.

This is an elegant looking soup, and looks even better served in a beautiful soup bowl. This is a great time to get those unused dishes out of the china cupboard.

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If you have it available, I would recommend using fresh Thyme instead of dried. The aroma of fresh Thyme is hard to beat.

Although the total time to make this a bit longer than I would like, the end result is wonderful. This recipe turned out quite delicious and I highly recommend you try it if you like squash.

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Ladle it into your favorite serving bowl and top with crisp fried bacon, french fried onions, or croutons,  and a dash of paprika or cayenne seasoning.

If you are trying to find a way to use up extra squash, you might also try fall harvest squash muffins.

Fall Harvest Squash Soup Recipe

Fall Harvest Squash Soup Recipe
 
Prep time
Cook time
Total time
 
A fall harvest squash soup recipe made with butternut squash and seasoned with onion and thyme.
Author:
Recipe type: Vegetable
Cuisine: American
Serves: 4
Ingredients
  • 3 Tablespoons Butter
  • ½ small onion, finely chopped
  • 1 Teaspoon Salt
  • 2 Sprigs fresh thyme (or 2 teaspoons dried)
  • 1 medium butternut squash, (about 2 pounds) and cut into 1" cubes
  • 1 teaspoon sugar
  • 3 Tablespoons heavy cream or milk
Instructions
  1. In a large dutch oven or saucepan, melt the butter over low heat.
  2. Add in the chopped onion and salt. Strip the thyme leaves into the pot or add the dried thyme. Increase heat to medium and cook until the onion has softened.
  3. Add the cubed squash and sugar and cook about 4 minutes, until the squash takes on a nice glaze.
  4. Add 5 cups water and bring to a boil. Reduce heat to low and simmer, uncovered until the squash is tender, about 30 minutes.
  5. Puree the soup with an immersion blender or a food processor. Return the soup to the pot.
  6. Add the cream or milk. Season with salt and pepper.
  7. Ladle into serving bowls and top with crisp fried bacon, French fried onions, pr croutons, and a dash of paprika or cayenne seasoning.

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