McAlister’s autumn squash soup recipe

Last Updated on October 1, 2023

Mcalister’s Autumn Squash Soup recipe is a comforting and delicious dish that is both easy to make and incredibly tasty.

This recipe is perfect for all seasons, but especially during the cooler months of autumn.

It’s packed with vegetables and spices, giving it a unique flavor that is sure to keep your family warm and satisfied.

McAlister’s Autumn Squash Soup Recipe

What is Mcalister’s Autumn Squash Soup?

McAlister’s Deli is an American chain of fast casual restaurants. It is known for its signature soups, sandwiches, salads, and desserts. Their autumn squash soup is a seasonal special that has gained popularity among their customers.

Mcalister’s Autumn Squash Soup is a hearty soup that is packed with vegetables and spices. It’s a delicious dish that is both easy to make and incredibly tasty.

The main ingredients include butternut squash, carrots, onions, garlic, and spices.

The combination of vegetables and spices give this soup a unique flavor that is sure to keep your family warm and satisfied.

What Does it Taste Like?

Mcalister’s Autumn Squash Soup has a unique flavor that is both sweet and savory.

The sweetness of the squash is balanced by the savory flavors of the carrots and onions.

The spices give the soup a slightly spicy kick that adds depth and complexity.

The end result is a flavorful and comforting soup that is sure to please your entire family.

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Ingredients

Squash pulp: This is the main ingredient of the recipe and adds a rich and creamy texture to the soup. It also provides a sweet flavor that balances out the other savory ingredients.

Vegetable broth or hot water: This is used to thin out the soup and add more liquid for a smoother consistency. You can use either vegetable broth or hot water, depending on your preference.

Chestnuts: These add a nutty and slightly sweet flavor to the soup, as well as a little bit of texture.

Shallots: Shallots have a milder and sweeter taste than onions, making them the perfect addition to this soup. They also add depth of flavor.

Nutmeg: A warm and aromatic spice that adds a lovely fall flavor to the soup.

Rosemary: A fragrant and flavorful herb that adds a touch of freshness to the soup.

Black pepper: This adds a little bit of heat and spice to the soup, balancing out the sweetness of the squash.

Salt: Just a pinch is needed to bring out all the flavors in this soup.

Extra virgin olive oil: Used for sautéing and adding richness to the soup.

Sage leaves: These add a subtle earthy and herby flavor to the soup, making it even more delicious.

Best McAlister’s Autumn Squash Soup Recipe

Directions

Step 1: Prepare oven:

Preheat your oven to 375°F (190°C).

Step 2: Cut and prep squash:

Cut the butternut squash in half and scoop out the seeds.

Step 3: Season squash:

Drizzle a little bit of olive oil over the cut sides of the squash and season with salt and pepper.

Step 4: Roast Squash:

Place the squash cut side down on a baking sheet lined with parchment paper and roast in the oven for 45 minutes, or until it is soft and easily pierced with a fork.

Step 5: Prepare other ingredients:

While the squash is roasting, prepare your other soup ingredients.

Step 6: Saute shallots:

In a large pot, heat some olive oil over medium heat and add chopped shallots to sauté until translucent.

Step 7: Add garlic:

Once the shallots are cooked, add minced garlic and sauté for another 1-2 minutes.

Step 8: Add remaining vegetables:

Add chopped carrots, chestnuts, nutmeg, rosemary, black pepper, and a pinch of salt to the pot. Sauté for about 5 minutes or until vegetables are softened.

Step 9: Combine ingredients:

Once the squash is done roasting, scoop out the flesh and add it to the pot with the sautéed vegetables.

Step 10: Add liquid:

Pour in enough vegetable broth or hot water to cover all the ingredients.

Step 11: Bring soup to a boil:

Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes.

Step 12: Blend soup:

Using an immersion blender, blend the soup until it is smooth and creamy.

Step 13: Taste and adjust seasonings:

Taste the soup and add any additional seasonings as needed.

Step 14: Serve hot:

Serve the soup hot, garnished with a drizzle of olive oil and some fresh sage leaves.

Enjoy! Sit back, relax, and enjoy your delicious bowl of Mcalister’s Autumn Squash Soup. It’s perfect for those chilly autumn nights or any time you’re in need of something warm and comforting.

Tips

  • Roasting the squash adds a depth of flavor to the soup that you won’t get from boiling it. Don’t skip this step.
  • Use freshly-grated Parmesan cheese to take the flavor of the soup to the next level.
  • If you don’t have an immersion blender, you can use a regular blender. Just be sure to let the soup cool slightly before blending to avoid any splashing.
  • For a little extra kick, add a pinch of red pepper flakes.
  • Add a dollop of sour cream or Greek yogurt for extra creaminess.
  • For a gluten-free version, use a gluten-free vegetable broth.
  • For a creamier texture, add a splash of heavy cream or coconut milk to the soup before serving.
McAlister’s Autumn Squash Soup

Nutrition Information

One serving of Mcalister’s Autumn Squash Soup contains:

What to Serve with Mcalister’s Autumn Squash Soup?

– Grilled cheese sandwiches
– Crusty bread
– Roasted vegetables
– Salad
– Garlic bread
– Grilled chicken

How to Store Leftover Mcalister’s Autumn Squash Soup?

Leftover Mcalister’s Autumn Squash Soup can be stored in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave or on the stovetop before serving.

What Other Substitute Can I Use in Mcalister’s Autumn Squash Soup Recipe?

This recipe can be easily modified to fit different dietary needs or preferences. Some possible substitutes include:

  • Instead of butternut squash, you can use another type of winter squash such as pumpkin, acorn squash, or kabocha squash.
  • For a vegan version, use vegetable broth and skip the chestnuts. You can also substitute olive oil with coconut oil.
  • If you don’t have shallots, you can use onions instead.
  • If you’re not a fan of rosemary, you can use thyme or sage as a substitute.
  • Instead of nutmeg, use pumpkin pie spice for a similar flavor profile.
  • For a lower carb option, skip the chestnuts and add more vegetables like zucchini or cauliflower.
  • If you prefer a thicker soup, add less liquid or use an immersion blender to blend the ingredients less.
McAlister’s Autumn Squash Soup Recipe

McAlister’s Autumn Squash Soup Recipe

Mcalister’s Autumn Squash Soup recipe is a comforting and delicious dish that is both easy to make and incredibly tasty.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Servings: 8 Servings
Calories: 218kcal
Author: Bex Smith

Equipment

  • oven
  • parchment paper
  • fork
  • large pot
  • Blender

Ingredients

  • 1000 grams-Squash pulp
  • Vegetable broth or hot water to taste
  • 600 grams-Chestnuts
  • 4- Shallots
  • 2 carrots
  • Nutmeg as per taste
  • 2 sprig-Rosemary
  • Black pepper as per taste
  • Salt as per taste
  • Extra virgin olive oil as per taste
  • 6- Sage Leaves

Instructions

  • Preheat your oven to 375°F (190°C).
  • Cut the squash in half and scoop out the seeds.
  • Drizzle a little bit of olive oil over the cut sides of the squash and season with salt and pepper.
  • Place the squash cut side down on a baking sheet lined with parchment paper.
  • Roast in the oven for 45 minutes, or until the squash is soft and easily pierced with a fork.
  • While the squash is roasting, prepare your other ingredients.
  • In a large pot, heat some olive oil over medium heat.
  • Add chopped shallots to the pot and sauté until translucent, about 3-4 minutes.
  • Add minced garlic and sauté for another 1-2 minutes.
  • Add chopped carrots, chestnuts, nutmeg, rosemary, black pepper, and a pinch of salt to the pot. Sauté for about 5 minutes or until vegetables are softened.
  • Once the squash is done roasting, scoop out the flesh and add it to the pot with the vegetables.
  • Pour in enough vegetable broth or hot water to cover all the ingredients.
  • Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes.
  • Using an immersion blender, blend the soup until smooth and creamy.
  • Taste and adjust seasonings as needed.
  • Serve hot, garnished with a drizzle of olive oil and some fresh sage leaves.

Notes

  • Roasting the squash adds a depth of flavor to the soup that you won’t get from boiling it. Don’t skip this step.
  • Use freshly-grated Parmesan cheese to take the flavor of the soup to the next level.
  • If you don’t have an immersion blender, you can use a regular blender. Just be sure to let the soup cool slightly before blending to avoid any splashing.
  • For a little extra kick, add a pinch of red pepper flakes.
  • Add a dollop of sour cream or Greek yogurt for extra creaminess.
  • For a gluten-free version, use a gluten-free vegetable broth.
  • For a creamier texture, add a splash of heavy cream or coconut milk to the soup before serving.

Nutrition

Calories: 218kcal
Tried this recipe?Let us know how it was!

Frequently Asked Questions

Is Mcalister’s Autumn Squash Soup a vegetarian dish?

Yes, Mcalister’s Autumn Squash Soup is a vegetarian dish. It is made with vegetables and spices and does not contain any meat or animal products.

Does the soup need to be pureed?

Yes, the soup needs to be pureed in order for it to have a smooth and creamy texture. You can use an immersion blender or regular blender to puree the soup.

Can I freeze the soup?

Yes, you can freeze the soup. Be sure to transfer the soup to an airtight container and store in the freezer for up to 3 months.

When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

Can I make the soup in the slow cooker?

Yes, you can make the soup in the slow cooker. Place all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours.

Is Mcalister’s Autumn Squash Soup gluten-free?

Yes, Mcalister’s Autumn Squash Soup is gluten-free. Just be sure to use a gluten-free vegetable broth.

Conclusion

Mcalister’s Autumn Squash Soup is a comforting and delicious dish that is both easy to make and incredibly tasty.

It’s packed with vegetables and spices, giving it a unique flavor that is sure to keep your family warm and satisfied.

Whether you’re looking for a quick and easy weeknight dinner or a cozy weekend soup, this recipe is sure to hit the spot. So, get cooking and enjoy!

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