The warming hues of the fall teamed with the delicious blend of seasonal produce will make this Golden Autumn Soup a treat for family and guests alike.
Ripe for the picking, apples and butternut squash pair beautifully together. Teeming in antioxidants, nutmeg is also a perfect pairing with this lovely Soup. It’s slightly nutty and sweet, and keep in mind that a little freshly ground nutmeg goes a long way, so use less of it than you would with store-bought ground nutmeg.
Personally, I love the fresh stuff. It’s so much more flavourful. That aromatic spice just doesn’t compare!
Prep Ahead
You may also try making this soup a day ahead and serving it chilled, rather than warm, which heightens individual flavours.
Variants
Any variety of winter squash works in this recipe however; butternut gives this soup texture and the golden colour.
Enjoy this Golden Autumn Soup!
Golden Autumn Soup
Ingredients
- 4 cups Low-Sodium Chicken broth
- 4 cups Butternut squash diced
- 3 Apple peeled and diced
- 1 cup Yellow onion diced
- 1 Garlic cloves minced
- ½ tsp Nutmeg
- ¼ tsp Sea Salt
- 1/8 Cayenne pepper
- 1 Bay leaf
Garnish
- Rye crispy bread broken (optional)
- Green onion chopped
Instructions
- In a large saucepan, combine stock, squash, apples, onion and garlic. Bring to boil. Reduce heat.
- Add nutmeg, sea salt, cayenne pepper and bay leaf. Cover and simmer gently for 30 minutes or until squash is very tender.
- Puree soup. If soup is too thick, add more water or stock.
- Cover and refrigerate overnight or serve warm.
- At serving time, garnish each bowl with desired toppings.