Best 2 Autumn Gold Squash Soup Recipes

Autumn Gold Squash Soup: A Culinary Symphony of Fall Flavors

As the leaves turn golden and the air crisp with the scent of autumn, it's time to embrace the harvest's bounty with a heartwarming bowl of Autumn Gold Squash Soup. This culinary masterpiece showcases the sweet, nutty flavor of roasted butternut squash, complemented by a medley of aromatic spices and creamy coconut milk. Indulge in this velvety smooth soup as a comforting meal or an elegant appetizer, perfect for any occasion.

In this comprehensive guide, we present you with not one, but three tantalizing variations of Autumn Gold Squash Soup, each boasting its unique charm. The Classic Autumn Gold Squash Soup is a timeless recipe that captures the essence of this seasonal delight. For a touch of zesty brightness, try the tangy Orange-Scented Autumn Gold Squash Soup, where a hint of citrus elevates the soup's flavors. And for those seeking a creamy, decadent experience, the Roasted Red Pepper and Autumn Gold Squash Soup is an absolute must-try, with its vibrant red pepper adding a smoky depth to the soup's richness.

Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you through each step of the process, ensuring a successful culinary adventure. So, gather your ingredients, prepare your taste buds, and embark on a delightful journey into the world of Autumn Gold Squash Soup.

Let's cook with our recipes!

AUTUMN GOLD SQUASH SOUP

Autumn Gold Squash Soup image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 medium to large butternut squash (about 2 cups cooked pulp)
1 large Spanish onion, chopped (about 3 cups)
2 tablespoons vegetable oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1 medium carrot, diced
2 celery stalks, chopped
1 1/2 cups water
11/2 cups tomato juice
1 cup apple juice
1 cup orange juice
Salt and ground black pepper

Steps:

Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.

AUTUMN GOLD BUTTERNUT SQUASH SOUP

Autumn Gold Butternut Squash Soup image

Make and share this Autumn Gold Butternut Squash Soup recipe from Food.com.

Provided by Diana Adcock

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 medium butternut squash
1 large onion, chopped
2 teaspoons vegetable oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon thyme
2 bay leaves
1 medium carrot, diced
2 stalks celery, chopped
1 1/2 cups water
1 1/2 cups tomato soup
1 cup apple juice
1 cup orange juice
salt and pepper

Steps:

Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
Saute the chopped onion in the oil with the spices and bay until onion is translucent.
Add the carrot and celery and the squash water.
Cover and simmer until carots are tender.
REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.

Tips:

Choose ripe and fresh autumn gold squash for the best flavor and texture.
Use a sharp knife to easily peel and cut the squash.
Roast the squash before adding it to the soup to enhance its sweetness and flavor.
Sauté the onions and garlic until they are softened and fragrant before adding the other ingredients.
Use a good quality vegetable broth for a flavorful soup.
Season the soup to taste with salt, pepper, and other spices.
Garnish the soup with fresh herbs, croutons, or a drizzle of olive oil before serving.

Conclusion:

Autumn gold squash soup is a delicious and versatile soup that can be enjoyed as a starter, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, sweet flavor, and vibrant color, this soup is sure to be a hit with your family and friends. So next time you're looking for a comforting and flavorful soup, give autumn gold squash soup a try!