Autumn Spiced Butternut Squash Soup
This autumn spiced butternut squash soup is the absolute best cozy soup for fall! Warm autumn spices blend perfectly with roasted fall vegetables like butternut squash and potatoes. Add some crispy capocollo on top for a bit of salty, flavorful crunch.
Servings: 6 servings
Ingredients
- 1 butternut squash peeled and chopped
- 1 potato peeled and chopped
- 1 apple peeled and chopped
- 2 tablespoon minced garlic
- ½ white onion diced
- salt and pepper
- 1 tablespoon Italian seasoning
- 2-3 sprigs rosemary
- 32 oz chicken or vegetable broth
- ½ cup heavy cream or half and half
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1-2 pieces capocollo or bacon, cooked and chopped
Instructions
- Preheat your oven to 450ºF and prepare a large baking sheet.
- Mix your veggies with the olive oil and seasonings and spread across the sheet evenly, placing the rosemary sprigs in between the veggies.
- Bake for about 25-30 minutes, or until your vegetables are fork tender.
- Remove the rosemary sprigs and add all the vegetables to a blender or food processor.
- Add in 2 cups of broth and blend until smooth.*
- Add more broth until either the container is gone, or your blender is full. move the soup to a large pot on the stove and continue to mix over low-medium heat.
- Add your cream and mix until fully incorporated, adding your cinnamon and nutmeg as you stir.
- Transfer to a bowl, top with any additional spices, a sprinkle of chopped bacon or capocollo, and enjoy!