Veloute D Automne Soup

Immerse yourself in the flavors of fall with this luxuriously smooth Velouté d'Automne Soup, a French-inspired recipe that captures the essence of the autumn harvest. This velvety seasonal soup combines roasted butternut squash, carrots, parsnips, and potatoes, all simmered to perfection in a rich vegetable or chicken stock with fresh thyme. A touch of heavy cream, cinnamon, and nutmeg adds warmth and depth, creating a comforting bowl of creamy goodness that’s perfect for chilly evenings. Garnish with crunchy pumpkin seeds or croutons for added texture and serve as a cozy appetizer or light meal. With its simple preparation and vibrant flavors, this autumn soup will become a cherished favorite for your fall recipe collection!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic cloves, minced
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 medium potato, peeled and cubed
• 5 cups vegetable stock or chicken stock
• 0.5 cup heavy cream
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon nutmeg
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 sprigs fresh thyme sprigs
• 0 optional pumpkin seeds or croutons (optional, for garnish)

Directions

Step 1

Heat a large pot over medium heat and add butter and olive oil. Once melted, add diced onion and sauté until translucent, about 5 minutes.

Step 2

Add minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Stir in the cubed butternut squash, carrots, parsnips, and potato. Cook for 5 minutes, stirring occasionally, to coat the vegetables in the butter and oil.

Step 4

Pour in the vegetable or chicken stock, ensuring the vegetables are fully submerged. Add the thyme sprigs and bring the mixture to a boil.

Step 5

Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the vegetables are tender and easily pierced with a fork.

Step 6

Remove and discard the thyme sprigs. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a countertop blender in batches to blend until velvety.

Step 7

Return the soup to the pot (if using a countertop blender) and stir in the heavy cream, cinnamon, nutmeg, salt, and black pepper. Warm over low heat, adjusting seasoning to taste.

Step 8

Ladle the soup into bowls and garnish with roasted pumpkin seeds or croutons, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2337.1g)

Amount per serving	% Daily Value*
Calories	1512.3

Total Fat 92.3g	0%
Saturated Fat 41.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 185.8mg	0%
Sodium 5375.5mg	0%
Total Carbohydrate 153.5g	0%
Dietary Fiber 31.9g	0%
Total Sugars 33.6g
Protein 20.9g	0%

Vitamin D 4.5IU	0%
Calcium 356.7mg	0%
Iron 8.7mg	0%
Potassium 3980.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 5.5%

Carbs: 40.2%