There’s something so comforting about a tiny bowl of autumn flavor, especially when you want something warm without making a huge batch. This little fall soup is rich, cozy, and ready in minutes the perfect mini recipe for a crisp day.
Ingredients
- 1 cup diced butternut squash
- ½ cup diced carrots
- ¼ cup diced onion
- 1 small garlic clove, minced
- 1 cup vegetable broth
- 2 tbsp cream or half-and-half (optional for creaminess)
- 1 tbsp butter or olive oil
- ⅛ tsp cinnamon
- Salt & pepper to taste
Optional swaps:
- Use sweet potato instead of squash.
- Coconut milk works beautifully instead of cream.
Steps
- Sauté the veggies. Melt the butter in a small pot, then stir in onion, carrots, and squash. Cook 3–4 minutes until they soften a little.
- Add garlic. Stir for 30 seconds just until fragrant.
- Pour in the broth. Simmer for 10–12 minutes, or until the squash is tender. Don’t worry if it looks simple right now the magic happens once it blends.
- Season gently. Add cinnamon, salt, and pepper.
- Blend. Use an immersion blender (or carefully transfer to a small blender) and purée until smooth.
- Finish with cream. Stir it in and taste. If it’s too thick, add a splash more broth.
- Warm through. Let it simmer 1 more minute so all the flavors settle.
Chef’s Tips
- For extra depth, let the veggies get a light golden edge before adding broth.
- If the soup tastes flat, a tiny pinch of salt or a drop of maple syrup brightens it right up.
- This mini batch stores well refrigerate up to 2 days and rewarm gently.
Variations
- Mini Spiced Version: Add a pinch of nutmeg and a drizzle of maple on top.
- Savory Herb Version: Stir in fresh thyme or rosemary before blending.
- Kid-Friendly: Swap cinnamon for a tiny splash of apple juice for sweetness.