Autumn Soup

Autumn Soup

Chefs Abigail Wilson, Emily Wilson, Elizabeth Ratkos and Miriam Kepner
Course Soup, Side Dish, Healthy Recipe
Cuisine American
Keyword squash


  • ½ Butternut squash
  • 2 tsp Salt
  • 2 tbsp Olive oil
  • 2 cups Heavy whipping cream
  • ½ tsp Cinnamon
  • cup Sugar
  • 3 cups Water
  • 1 tbsp Balsamic vinegar
  • 6 slices Whole wheat bread
  • 4 tbsp Salted butter
  • 1 tbsp Autumn berry jam
  • 2 tbsp Water


Autumn Soup

  • Preheat oven to 425° F
  • Cut the butternut squash into cubes and toss with the olive oil.
  • Then spread the squash in a thin layer on a baking sheet.
  • Place in oven for 25 minutes or until soft enough to blend with a stick blender.
  • Remove from oven, and place in a pot.
  • Blend with a stick blender, adding water until a little thicker than desired consistency, add balsamic vinegar and blend.
  • Add heavy whipping cream except a 1⁄2 cup.
  • Warm soup on stove.


  • Cut bread into leaf shapes using cookie cutters.
  • Dip leaf shape bread into melted butter.
  • Bake in the oven at 425° F for 5 minutes or until the croutons are browned and crunchy.

Cinnamon Chantilly Cream

  • Whip 1⁄2 cup of cream till soft peaks form.
  • Add 2 tablespoons sugar and the 1⁄2 teaspoon cinnamon.
  • Whip until stiff peaks.


  • Dish soup into bowls.
  • Float one crouton on the side of the soup to keep the cream from the heat of the soup.
  • Place the other two croutons upward to add more height.
  • Pipe on the cream in a spiral or desired placement.
  • Thin jam with water and microwave for thirty seconds, stopping every 10 seconds to stir.
  • Drizzle over soup, then serve and enjoy.