Mcalister’s Autumn Squash Soup is a perfect way to warm up and indulge in the flavors of fall. This creamy and savory soup has a luxurious and velvety texture. It’s the perfect combination of sweet and savory, making it a hit for all taste buds.
With this article, you can enjoy the deliciousness of Mcalister’s Autumn Squash Soup in the comfort of your own home. So, gather your ingredients and follow these step-by-step directions to create a delicious and hearty soup that will be sure to impress.
What is Mcalister’s Autumn Squash Soup?
Mcalister’s Autumn Squash Soup is a seasonal specialty soup offered by Mcalister’s Deli, an American fast-casual restaurant chain. It features roasted butternut squash puree blended with sautéed onions and kale, chicken stock, heavy cream, and a touch of honey for natural sweetness.
This smooth and creamy soup is finished off with a sprinkle of black pepper for a hint of warmth and complexity. It’s the perfect comfort food for the fall season, packed with rich flavors and nutrients.
The Mcalister’s Autumn Squash Soup is known for its indulgent and satisfying taste, making it a popular choice among customers during the colder months. Its flavorful ingredients are carefully chosen to create a well-balanced soup that is both delicious and nutritious.
Why You’ll Love This Mcalister’s Autumn Squash Soup?
Ingredients
- Heavy cream: This is the luxury ingredient that makes this soup truly indulgent and creamy. You can use heavy cream or half and half for a lighter option.
- Kale: This nutrient-dense green adds texture, flavor, and color to the soup. If you don’t have kale, spinach can be used as a substitute.
- Honey: A natural sweetener that balances out the other flavors in the soup. Maple syrup can also be used as an alternative.
- Garlic: Adds a fragrant and savory depth to the soup, making it even more satisfying.
- Black pepper: A dash of black pepper adds a subtle warmth and complexity to the dish.
- Roasted squash: The star ingredient of this soup, roasted squash gives a sweet and earthy flavor that is perfect for the fall season.
- Onion: Provides a sweet and aromatic base for the soup, enhancing its overall flavor profile.
- Chicken stock: A savory and rich broth that forms the foundation of this soup. Vegetablestock can be used as a substitute for a vegetarian option.
- Salt: A necessary ingredient for balancing flavors and bringing out all the delicious elements in this dish.
- Olive oil: Infuses the soup with a subtle richness and helps create a velvety texture.
Step by Step Directions
Step 1
Roast the squash
- Preheat your oven to 400°F (200°C).
- Cut a butternut squash in half lengthwise and scoop out the seeds.
- Drizzle with olive oil, salt, and pepper.
- Place on a baking sheet lined with parchment paper and roast for 40 minutes or until fork-tender. Set aside to cool.
Step 2
Saute
- Heat a large pot over medium heat.
- Add olive oil, chopped onion, minced garlic, salt, and pepper. Cook until softened and fragrant.
- Once the onions are soft, add in diced kale and cook for about 5 minutes or until wilted.
- Scoop out the flesh of the roasted squash and add it to the pot. Discard the skin.
Step 3
Pour in chicken stock
- Add 2 cups of chicken stock to the pot, stirring everything together.
- Let the soup simmer for 10 minutes to let all the flavors meld together.
Step 4
Simmer, blend, and Add honey and heavy cream
- Using an immersion blender or regular blender, puree the soup until smooth and creamy.
- Return the soup to the pot and add in honey and heavy cream. Stir until well combined.
Step 5
Season to taste and serve
- Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or honey according to your taste.
- Ladle the soup into bowls and serve.
Tips
- To make this soup even creamier, you can add a dollop of sour cream or Greek yogurt on top before serving.
- If using a regular blender instead of an immersion blender, be sure to let the soup cool down slightly before blending in batches. Hot liquids can cause pressure to build up in the blender and lead to spills or accidents.
- You can use different types of squash or pumpkin for this soup, depending on your preference. Butternut squash, acorn squash, or even canned pumpkin make great substitutes.
Nutrition Information
How to store Mcalister’s Autumn Squash Soup?
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- To freeze, let the soup cool completely and then transfer it to a freezer-safe container or bag. It will last for up to 3 months in the freezer.
- To reheat, simply thaw the frozen soup overnight in the refrigerator and then heat it on the stove or in the microwave until warm. You may need to add a bit of water or chicken stock to thin out the soup if it has thickened too much.
What other substitute can I use in Mcalister’s Autumn Squash Soup?
If you don’t have all the ingredients for this soup, don’t worry! Here are some easy substitutes you can use:
- Vegetable broth: Use this instead of chicken stock to make a vegetarian version of the soup.
- Spinach: If you don’t have kale, spinach is a great alternative as it also adds nutrients and texture to the soup.
- Maple syrup: This can be used in place of honey to add sweetness and depth to the soup.
- Half and half: For a lighter option, you can use half and half instead of heavy cream.
Conclusion
Thank you for trying out this delicious recipe for Mcalister’s Autumn Squash Soup. We hope you enjoyed it and found it easy to make. Don’t be afraid to experiment with different variations and add your own twist to the soup.
Remember to share this article with your friends and family, and let us know how your soup turned out in the comments below.
