Veloute D Automne Soup
Immerse yourself in the flavors of fall with this luxuriously smooth Velouté d'Automne Soup, a French-inspired recipe that captures the essence of the autumn harvest. This velvety seasonal soup combines roasted butternut squash, carrots, parsnips, and potatoes, all simmered to perfection in a rich vegetable or chicken stock with fresh thyme. A touch of heavy cream, cinnamon, and nutmeg adds warmth and depth, creating a comforting bowl of creamy goodness that’s perfect for chilly evenings. Garnish with crunchy pumpkin seeds or croutons for added texture and serve as a cozy appetizer or light meal. With its simple preparation and vibrant flavors, this autumn soup will become a cherished favorite for your fall recipe collection!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 medium potato, peeled and cubed
- 5 cups vegetable stock or chicken stock
- 0.5 cup heavy cream
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon nutmeg
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 sprigs fresh thyme sprigs
- optional pumpkin seeds or croutons (optional, for garnish)
Instructions
Heat a large pot over medium heat and add butter and olive oil. Once melted, add diced onion and sauté until translucent, about 5 minutes.
Add minced garlic and cook for an additional 1 minute until fragrant.
Stir in the cubed butternut squash, carrots, parsnips, and potato. Cook for 5 minutes, stirring occasionally, to coat the vegetables in the butter and oil.
Pour in the vegetable or chicken stock, ensuring the vegetables are fully submerged. Add the thyme sprigs and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the vegetables are tender and easily pierced with a fork.
Remove and discard the thyme sprigs. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a countertop blender in batches to blend until velvety.
Return the soup to the pot (if using a countertop blender) and stir in the heavy cream, cinnamon, nutmeg, salt, and black pepper. Warm over low heat, adjusting seasoning to taste.
Ladle the soup into bowls and garnish with roasted pumpkin seeds or croutons, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 8.4 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 936 mg | 20% | |
*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.
