Last year, my butternut squash soup hit 70 million views — and this year, I’m back with a brand-new bomb combo.

If French onion soup and butternut squash soup had a baby…

Here is my 🧡 Fall in a Bowl 🍁 this year.

Ingredients

1 medium butternut squash halved lengthwise and seeded

1 large carrot, peeled

1 head garlic, cloves peeled

3 large onions, thinly sliced

3–4 tbsp olive oil, divided

1 tsp paprika

1 tsp turmeric

1 tsp garlic salt

Salt & freshly ground black pepper, to taste

Pinch cayenne pepper (optional)

3–4 cups chicken bone broth

1 cup heavy cream

Croutons: ciabatta cubes tossed with olive oil, garlic powder, salt

Gruyère cheese, shredded

Pumpkin seeds, for garnish

🔥 Step 1 – Roast the Veggies

Preheat oven to 400°F (200°C). On a sheet pan, put squash, carrot, and garlic with olive oil, paprika, turmeric, garlic salt, salt, pepper, and cayenne. Roast 30–40 min until tender and caramelized.

🧅 Step 2 – Caramelize the Onions

Meanwhile, heat 2 tbsp olive oil and melt 3 tbsp butter in a large skillet over medium-low. Add onions with a pinch of salt. Stir often and cook slowly 35–45 min, until deep golden brown and jammy — like for French onion soup.If they start to stick, splash in a little broth or water to deglaze and keep them silky.

🫕 Step 3 – Blend the Soup

Scoop the roasted squash from its skin and add it to the pot with the carrot, garlic, and caramelized onions.

Pour in 3 cups broth. Purée with an immersion blender until smooth and creamy. Stir in heavy cream and adjust seasoning. Add more broth if needed. Taste and season to perfection.

🍲 Step 4 – Bake With Toppings

Preheat oven to 425°F (220°C). Ladle soup into oven-safe bowls. Top with croutons and a blanket of Gruyère. Broil for a few min until cheese melts.

🌻 Step 5 – Garnish & Serve

Top with pumpkin seeds, drizzle with olive oil if desired, and serve piping hot. 🧡