Squash Soup Recipe with French Herbs

This French Squash Soup is a candy and savory fall delight! It’s made with roasted squash, pear, and onion blended with Herbes de Provence to create essentially the most decadent taste.

Simple Recipe for Squash Soup

Squash is supposed for soup. Critically. When it’s roasted till tender, then blended right into a soup, the feel turns into so extremely velvety, creamy, and mouthwatering.

This French Squash Soup is the right instance of that. This recipe is an attention-grabbing tackle a typical butternut squash soup. It’s made with roasted butternut, acorn, or kabocha squash blended with onion, pear, herbs and seasonings, and broth. The elements are minimal, however the result’s unimaginable! Because of the squash, this soup is so thick and creamy with none added dairy.

This recipe originated from Simone Miller’s cookbook, Paleo Soups and Stews and this e book is jam-packed with over 100 delectable recipes for each season and event. Plus accompaniments like oyster crackers, baguette bread, and a lot extra. It’s attractive, sensible, and a complete necessity for any kitchen!

It is a Fall dinner that everyone will love! Plus, it shops superbly, so you may make an enormous batch and revel in all of it week lengthy.

What’s Squash Soup Made Of?

• Squash: Butternut squash is a traditional, however you may also use acorn squash, kabocha squash, or any mixture of the three.
• Ghee or Oil: You’ll want a bit little bit of ghee or avocado oil for roasting the squash and a bit bit for sautéing the onion. Ghee gives a mouthwatering taste depth, however avocado oil is a superb dairy-free choice.
• Seasonings: You’ll want a easy, however highly effective mixture of Herbes de Provence, salt, and pepper. Herbes de Provence is a vibrant combination of dried rosemary, fennel, thyme, basil, and extra.
• Onion: Sautéed onion creates the right taste base for the soup.
• Pear: Pear could be an uncommon addition to a soup, however its candy taste solely intensifies the sweetness of the squash.
• Broth: I take advantage of hen broth, however be at liberty to make use of veggie broth to maintain this soup vegetarian.
• Contemporary Tarragon: The subtly candy tarragon taste is the right garnish in your bowl of soup.

The right way to Make French Squash Soup

This squash soup recipe is velvety easy and decadent, however requires simply 10 minutes of prep!

1. Roast the squash: Reduce your squash in half and use a spoon to scoop out the seeds and fleshy insides. Brush the lower sides with ghee or oil, season with salt and pepper, then place onto the baking sheet with the lower facet up. Roast at 425ºF till very mushy, then put aside to chill.
2. Mix the soup elements: In a dutch oven or stockpot, warmth ghee or oil over medium warmth. As soon as scorching, add within the onion and a sprinkle of salt and cook dinner till golden brown. Add within the pears and cook dinner for one more jiffy. When the squash is cool, scoop out the flesh and add it to the pot together with broth and herbes de Provence. Deliver to a boil, then scale back the warmth and simmer till the pears are very mushy.
3. Mix: Working in batches, puree the soup in a blender till easy. Garnish with tarragon, then serve!

Do You Peel a Butternut Squash to Roast It?

Nope! Whereas I don’t suggest truly consuming the peel of the squash, not to mention mixing it into your soup, there’s no have to peel it earlier than getting began with this recipe.

All you must do is lower the squash in half, then roast it with the lower facet up. It will soften the “meaty” a part of the squash sufficient that you may actually simply scoop it out of the peel with a spoon. I discover this a complete lot simpler than attempting to peel the squash earlier than cooking it.

How Do You Thicken Squash Soup?

In case you comply with this recipe as-is, you actually shouldn’t have any points with the feel. The squash, together with the opposite elements, blends collectively to create a thick and creamy soup.

Now, in the event you do occur to finish up with a squash soup that could be a little bit too skinny, merely pour it again right into a stockpot on the range and let it simmer till it has thickened to your liking.

Alternatively, you possibly can whisk collectively a cornstarch slurry utilizing 3 tablespoons of water and 1 tablespoon of cornstarch. Add that, little bits at a time, to the soup till it reaches your required texture.

Serving Strategies

This French squash soup makes a wonderful entree or facet dish garnished with roasted pumpkin seeds, air fryer chickpeas, croutons, and even cooked and crumbled bacon!

In case you’re serving it as an entree, attempt it with:

In case you’re serving it as a facet dish, attempt it with:

The right way to Retailer

Leftover squash soup will be saved in an hermetic container within the fridge for 3-4 days or within the freezer for as much as 2 months.

To serve it once more, merely thaw leftovers in a single day within the fridge if frozen, then heat within the microwave or on the range till heated by means of.

Remember that the soup will thicken up because it sits, so it’s possible you’ll want so as to add a splash of broth to skinny it out if you reheat it.

Extra Soup Recipes You’ll Love

• 2 medium butternut acorn, or kabocha squash, or a mix
• 2 tablespoons melted ghee or avocado oil divided
• 2 teaspoons salt divided
• 1 teaspoon floor black pepper
• 1 massive onion chopped
• 2 pears peeled, cored, and diced
• 6 cups hen broth
• 1 teaspoon herbes de Provence
• Contemporary tarragon for garnish (elective)

• Preheat the oven to 425°F. Reduce the squash in half and scoop out the seeds. Brush the lower sides with 1 tablespoon of the ghee and sprinkle with 1 teaspoon of the salt and the pepper. Place the squash lower facet up on a baking sheet and roast for 60 to 75 minutes, till very mushy. Put aside to chill.

• About quarter-hour earlier than the squash is finished roasting, warmth the remaining tablespoon of ghee in a dutch oven over medium warmth. When the ghee is scorching, add the onion and the remaining teaspoon of salt and sauté, stirring sometimes, for 8 to 10 minutes, till golden brown and softened. Add the pears and cook dinner for one more 5 minutes.

• When the squash is cool sufficient to deal with, scoop out the flesh and add it to the pot with the onions and pears. Add the broth and herbes de Provence and convey to a boil. Cut back the warmth to a simmer and cook dinner for 10 minutes, or till the pears are very mushy.

• Puree the soup in batches in a blender till easy. Garnish with tarragon, if desired.

Sluggish Cooker Directions: As an alternative of roasting the squash, peel and lower it into massive cube. After finishing Step 2, switch the onion and pears to a sluggish cooker. Add the diced squash, salt, pepper, hen broth, and herbes de Provence and cook dinner on low for six to eight hours. Proceed with Step 4.
Strain Cooker Directions: As an alternative of roasting the squash, peel and lower it into massive cube. After finishing Step 2, switch the onion and pears to a strain cooker. Add the diced squash, salt, pepper, hen broth, and herbes de Provence and cook dinner on excessive strain for quarter-hour. Fast-release the strain and proceed with Step 4.
For vegan: Sub oil as an alternative of butter and use vegetable broth.
This recipe was shared with permission by Simone Miller from her cookbook, Paleo Soups and Stews.

Energy: 226kcalCarbohydrates: 43gProtein: 10gFats: 3.4gSaturated Fats: 0.8gSodium: 2100mgFiber: 11.1gSugar: 16.8g