How to Make McAlister’s Autumn Squash Soup Recipe at Home

Whether it is fall or you are simply in the mood to enjoy a taste of autumn, McAllister’s autumn squash soup recipe is always going to be a great choice. Since squash is one of the great blessings that autumn (or any other season for that matter) has to offer, it only makes sense that we would want to make this soup at home.

Fortunately, the process is very easy and it does not take a Michelin-starred chef to handle it. This is the sort of autumn squash soup recipe that should be on hand in every single home, in fact.

Once you have a chance to try out the sweet, rich and creamy goodness that McAllister’s autumn squash soup recipe can provide, you won’t want any other soups.

However, there are no shortcuts that can be taken when making a soup this good. That’s why we have prepared this simple recipe that any cooking novice will be able to follow with ease. As a matter of a fact, it all starts with choosing the proper ingredients. Let’s start with some tips on finding the perfect butternut squash, shall we?

How To Select The Perfect Butternut Squash

Weight Is Important

This is our way of letting you know that size does indeed matter when you are choosing the right squash for this meal. If the butternut squash in question has been given the chance to properly ripen, it will typically be far heavier than it actually looks. That’s why you should be picking up a couple so that you can have a sense of what you need to be working with.

If the squash is more lightweight than the others, this is a sign that it has not had the chance to become ripe enough for your soup. Is the squash sufficiently heavy? Does it create a hollow sound when you tap on the outside with your knuckles? If so, this means that you have selected correctly.

What About The Stem?

In a best-case scenario, the stem of the squash that is chosen will be fully intact. Some at-home chefs might be wondering why this even matters. After all, the stem should not have anything to do with the quality of the squash, right? We understand this perception but if the squash does not have the stem attached to it, that means it is past its prime. The stem should be firm and have the right color, indicating that it is ready to be used.

Squash Skin Check

The skin of the squash is also a major indicator of its overall health. The appearance and skin color of the squash is going to tell you a fair amount about its backstory. The hue of the skin is one of the first things that needs to be examined. If the squash has been given the proper amount of time to ripen, it will be dark beige and have a very deep hue.

Does the skin have green streaks? If so, that means that it is not going to be ripe enough. A matte look and an even skin color are the telltale signs of a ripened butternut squash. If it’s shiny, this is no good. That means that it was plucked way too early. Tough skin is a positive sign that also means that the squash is ripe enough for your soup.

Are There Any Blemishes?

Certain blemishes may be a bad sign and that’s why you are going to want to examine the squash thoroughly before making any final decisions. Are there soft spots or any cuts on the squash? This could mean that the squash is on the verge of becoming moldy or rotten. Brown spots are indicative of frost exposure and typically mean that the squash won’t last as long as it should.

Additional Ingredients

In addition to the squash, be sure to have the following ingredients on hand:

  • Squash pulp (500 grams)
  • Hot water (vegetable broth can be used as a substitute)
  • Chestnuts (300 grams)
  • Nutmeg
  • Shallots (2)
  • Black pepper
  • Sage leaves (3)
  • Salt (enough so you can salt to taste)
  • Rosemary (1 sprig)
  • Extra virgin oil (also for taste)

Cooking Instructions

This process is quite simple and will not take very much effort on your part at all. Start by grabbing a pan and adding some salted water, a bay leaf, some rosemary and some chestnut. Once this mixture has been created, you will want to let it boil for at least 15 minutes.

As soon as the 15 minutes have passed, you are going to place the mixture off to the side and give it a chance to cool. While the mixture is in the process of cooling, this provides you the perfect opportunity to start peeling your chestnut. Now, you are going to have to grab another pan for the next step that has to take place.

This is when the bay leaves and chopped shallots are rounded up. Put them in the pan and fry them with the oil until they have had a chance to turn brown. From there, take the squash and your vegetable broth (or hot water) and place it in the pan. Give it at least 15 minutes to cook before proceeding.

As soon as the mixture is completed, this is where you can start adding your seasonings. The chestnut mixture, salt and pepper are added at this time. Be sure to boil the mixture a bit more and give it a chance to boil until it is completely smooth.

What Are The Best Foods To Serve With This Soup?

Of course, at-home chefs are always going to be looking for the best foods to pair with the McAlister’s Autumn Squash Soup Recipe. Light salads are always a good choice of side dish, as some may choose to make theirs out of spinach and cranberries. Apples, goat cheese and walnuts are also great choices. This provides the perfect mixture of sweet and savory.

Roasted veggies are another common choice. Root crops are the best selection in these instances, especially if you’re making this dish during the fall months. Beets, turnips, parsnips and sweet potatoes are among the root crops that should be considered in these instances.

Drizzling the veggies with olive oil and roasting them in a pan is a great option and you may also want to make some glazed carrots. As for those who are looking for something a bit more crunchy, kale chips are another fine choice. Their crunchy texture is sure to pair quite nicely with the creamier texture that this soup recipe has to offer.

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