Mcalister’s Autumn Squash Soup Recipe
Mcalister’s Autumn Squash Soup is a perfect way to warm up and indulge in the flavors of fall. This creamy and savory soup has a luxurious and velvety texture.
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Servings: 2
Calories: 242kcal
Equipment
- baking sheet
- Parchment paper
- Immersion Blender
- large pot & bowl
Ingredients
- 1/2 cup Heavy cream: Luxurious and velvety enriching the soup with a creamy indulgence.
- 1/2 Bunch of kale chopped: Vibrant greens, providing a hearty and nutritious element.
- 1 tbsp Honey: Natural sweetness creating a harmonious balance.
- 1.5 Cloves of garlic minced: Intensely aromatic, adding depth to every spoonful.
- 1/2 teaspoon black pepper: A hint of warmth elevating the taste.
- 1/2 Roasted squash: Golden and caramelized adding a sweet and earthy flavor.
- 1/2 Onion chopped: Sweet and aromatic, forming the flavor base.
- 2 cups Chicken stock: A savory foundation building a robust broth.
- 1/2 teaspoon salt: Enhancing flavors and balancing the dish.
- 1/2 tbsp Olive oil: Infusing a subtle richness and ensuring a luscious texture.
Instructions
- Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Next, halve the butternut squash lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper before placing it on the lined baking sheet. Roast in the oven for approximately 40 minutes or until fork-tender, then set aside to cool.
- While the squash is roasting, heat a large pot over medium heat. Add in a generous drizzle of olive oil and toss in your chopped onion, minced garlic, and a sprinkle of salt and pepper. Allow them to cook until softened and fragrant, stirring occasionally.
- Once the onions are soft, add in the diced kale and cook for an additional 5 minutes, or until wilted. Scoop out the roasted squash flesh and discard the skin before adding it to the pot.
- Pour in 2 cups of chicken stock, stirring everything together. Let the soup simmer for approximately 10 minutes to allow all the flavors to meld together. Once done, use an immersion blender or regular blender to puree the soup until smooth and creamy.
- Return the blended soup to the pot and add in honey and heavy cream, stirring until well combined. Adjust the seasoning according to your taste preferences by adding more salt, pepper, or honey. Serve the delicious Mcalister’s Autumn Squash Soup in bowls.
Notes
- To make this soup even creamier, you can add a dollop of sour cream or Greek yogurt on top before serving.
- If using a regular blender instead of an immersion blender, be sure to let the soup cool down slightly before blending in batches. Hot liquids can cause pressure to build up in the blender and lead to spills or accidents.
- You can use different types of squash or pumpkin for this soup, depending on your preference. Butternut squash, acorn squash, or even canned pumpkin make great substitutes.
