The Mcalister’s autumn squash soup recipe is the perfect comfort food for a chilly day. It’s rich and creamy, with a delicious pumpkin flavor.
Plus, it’s really easy to make – the hardest part is cutting up the squash! If you’re looking for a new soup recipe to try this fall, give this one a go. You won’t be disappointed.
This soup is the perfect way to enjoy all the best fall offers. It’s packed with roasted squash, hearty kale, and a flavorful blend of spices. Plus, it’s easy to make and can be easily tailored to your taste. So go ahead and give it a try!
How long does it take to make the Mcalister’s autumn squash soup?
It takes about 45 minutes to make the Mcalister’s autumn squash soup. This dish is perfect for a Fall day! The soup is full of flavorful spices, and the squash provides a lovely sweetness and creaminess.
This soup is sure to please any crowd, and it’s easy to make ahead of time so you can enjoy it all week long.
What’s in the Mcalister’s autumn squash soup?
The Mcalister’s autumn squash soup contains roasted squash, kale, and a flavorful blend of spices. This dish is perfect for anyone looking for a hearty and filling soup.
The squash provides a lovely sweetness and creaminess, while the kale adds a touch of bitterness. This soup can be easily tailored to your taste, so feel free to add more or less of any ingredient to suit your preferences.
Mcalister's Autumn Squash Soup Recipe
Ingredients
- 1 Roasted squash
- 1 Bunch of kale (chopped)
- 1 teaspoon 1 salt
- 1 teaspoon 1 black pepper
- 1 tbsp Olive oil
- 1 Onion (chopped)
- 3 Cloves of garlic (minced)
- 4 cups Chicken stock
- 2 tbsp Goney
- 1 cup Heavy cream
Instructions
- Preheat the oven to 375 degrees.
- Cut squash in half and remove seeds.
- Drizzle olive oil over the flesh of squash and season with salt and pepper.
- Place squash on a baking sheet, fold down, and roast for 30-35 minutes.
- Remove from the oven and let cool before scooping out the flesh into a large pot.
- Add kale, onion, garlic, chicken stock, honey, and cream to the pot.
- Bring to a boil and let simmer for 10-15 minutes.
- Serve hot and enjoy!
Some variations of this delicious soup:
- Try different types of squash, such as butternut, kabocha, or pumpkin.
- Add in some diced apples for sweetness and texture.
- For a bit of spice, add a pinch of cayenne pepper or red chili flakes.
- Garnish with crumbled bacon or roasted pumpkin seeds.
- Serve with a dollop of sour cream or yogurt.
- Use vegetable stock instead of chicken stock for a vegetarian option.
- Thicken the soup with some cooked rice or quinoa.
Finally, top with crumbled bacon or roasted pumpkin seeds. As always, adjust the ingredients to your taste! Enjoy!
Can I replace some ingredients?
Yes, you can replace some ingredients if you wish.
For example, if you don’t have kale, you could use spinach orchards. You could also use vegetable stock instead of chicken stock. However, we do not recommend replacing the squash with anything else as it is key to the flavor and creaminess of this soup.
Can I add more ingredients?
Yes, you can add more ingredients if you wish. For example, you could add some diced potatoes or carrots. You could also top the soup with shredded cheese or croutons.
What is the best way to serve the Mcalister’s autumn squash soup?
The best way to serve the Mcalister’s autumn squash soup is hot, with a side of bread. This soup is also excellent when served with a salad or appetizer.
Tips and tricks for a better recipe
Do you want to prepare the best soup in the world? So, you need to follow our simple tips and tricks to improve (even more) your recipe. Check out below:
- For a richer flavor, try roasting the squash with bacon.
- Use roasted kale for an extra flavor boost.
- Add some spice to the soup with a pinch of cayenne pepper or red pepper flakes.
- Stir in some cooked rice or quinoa for a heartier dish.
- Top with crumbled goat cheese or shredded Parmesan for a cheesy flavor.
- Use homemade chicken stock for the best flavor.
- For a vegetarian version, substitute vegetable stock and use soy cream instead of dairy cream.
- To save time, use pre-chopped onion and garlic or even roasted squash from a can.
- For a smooth soup, blend all ingredients in a blender or food processor before serving.
- Serve with a crusty baguette or grilled cheese sandwich for dipping.
And finally, reheat gently before serving.
Things to serve with this recipe
- Crusty bread: Slather with butter or olive oil and dunk into the creamy soup.
- Grilled cheese: Grate some extra sharp cheddar cheese over the top of the soup for a cheesy twist.
- Salad: Serve a simple green salad on the side for a light meal.
- Baked potato: Bake some potatoes and serve them topped with the soup for a heartier meal.
- Rice: Cook up some rice to add to the soup for a filling meal.
- Quinoa: Add cooked quinoa to the soup to boost protein.
- Chickpeas: Stir in some cooked chickpeas for an extra bit of texture and protein.
- Bacon: Top the soup with crumbled bacon for a salty, crunchy topping.
- Nuts: Sprinkle chopped nuts on top of the soup for a bit of crunch.
- Seeds: Add sunflower or pumpkin seeds to the soup for a bit of texture and flavor.
Can I store this recipe?
Yes, this recipe can be stored in the fridge for up to 3 days. Reheat on the stove over medium heat until warmed through. If the soup has thickened too much, you may need to add a splash of water or chicken stock.
This Mcalister’s autumn squash soup recipe is perfect for a cool fall day. The soup is creamy and comforting, with just the right sweetness from the honey. The roasted squash and kale give the soup a nice depth of flavor, while the black pepper adds a little bit of heat.
Things to take care of while storing this recipe:
- Check the content of the recipe.
- Make sure that all the ingredients in the container are properly sealed.
- Store in a cool and dry place.
- Keep away from sunlight.
- Do not store near any heat source.
- Do not store for more than the specified period.
- Make sure that the container is properly airtight.
- Do not open the container frequently.
And finally, store in a clean and dust-free environment.
Can I make the Mcalister’s autumn squash soup ahead of time?
Yes, you can make the Mcalister’s autumn squash soup ahead of time.
Follow the recipe instructions up to the point of boiling. Then, let the soup cool and store it in an airtight container in the fridge for up to 3 days. Reheat the soup on the stovetop or microwave when you’re ready to enjoy it.
Final Words
The Mcalister’s autumn squash soup recipe is a delicious and easy-to-make soup perfect for the colder months. This soup is packed with flavor and can be easily customized to your liking. Whether you make it ahead of time or enjoy it right away, the Mcalister’s autumn squash soup is sure to please.
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