Creamy Autumn Squash Soup with Farm Cream
October 4, 2025 • 0 comments
This creamy autumn squash soup blends roasted squash with aromatic herbs, onions, and a touch of cream for a naturally sweet, velvety bowl of comfort. Grass-fed butter adds richness while highlighting the cozy, earthy flavors of the season. Perfect as a starter or a light meal, it’s a nourishing way to warm up on crisp fall days.
- Prep Time:
- Cook Time:
- Servings: 4-6
Directions
Ingredients
- 2 lbs of autumn squash (butternut or pumpkin), peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- ½ cup raw cow cream
- 2 tbsp raw unsalted cow butter
- Salt & pepper to taste
- Optional: pinch of nutmeg or cinnamon for extra warmth
- Fresh herbs (thyme or sage) for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic and sauté until fragrant, about 3–4 minutes.
- Add the cubed squash and cook for 5 minutes, stirring occasionally.
- Pour in the broth, bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
- Use an immersion blender (or regular blender in batches) to puree the soup until smooth.
- Stir in the farm cream and season with salt, pepper, and optional spices.
- Serve warm, garnished with fresh herbs.
