Soupe D Automne Autumn Soup
Warm your soul with Soupe D’Automne, a luscious autumn soup brimming with the cozy flavors of the season. This hearty recipe combines sweet butternut squash, velvety sweet potatoes, and a medley of aromatic vegetables like onions, carrots, and celery, simmered to perfection in a fragrant vegetable broth infused with cinnamon, nutmeg, and paprika. Blended into a smooth, creamy consistency, this soup can be enriched with a touch of heavy cream for extra indulgence. Finished with fresh parsley and served alongside crusty bread, it’s the ultimate comfort food for crisp fall evenings. Easy to prepare in under an hour, this vibrant autumn-inspired soup is perfect for a cozy family dinner or an impressive starter at any gathering.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 4 cups butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 0.5 teaspoons cinnamon
- 0.25 teaspoons nutmeg
- 0.5 teaspoons paprika
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread (for serving)
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the carrots and celery, and cook for another 5 minutes, stirring occasionally.
Add the butternut squash, sweet potatoes, and garlic. Cook for another 3 minutes to allow the flavors to meld.
Pour in the vegetable broth and stir in the cinnamon, nutmeg, paprika, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until all the vegetables are tender.
Remove the bay leaf, and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and carefully blend until smooth.
If desired, stir in the heavy cream for added richness and cook for an additional 2 minutes.
Taste and adjust seasoning if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve with slices of crusty bread.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.3 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
