15 Fireplace Makeovers with TV: Minimalist Concrete Surround Inspiration

Begin with a captivating introduction describing the recipe:

There’s a hush that settles the moment a bowl of warm roasted butternut squash soup is set onto the table: the first steam-wisps perfume the air with brown buttered-squash sweetness, a whisper of cinnamon and nutmeg, and a bright note of apple that cuts through the richness. The texture is silk—velvety, creamy, and lightly viscous—coating your spoon and warming your hands. Each spoonful balances sweet roasted depth with savory broth, finishing with a gentle maple-sage hug that feels like a cozy blanket on a chilly evening.

This recipe is perfect for crisp autumn evenings, slow weekend lunches, or as a comforting starter when you’re hosting friends. It’s easy enough for a weeknight but elegant enough for a holiday table. If you’re crafting a living-room refresh while you cook, a warm bowl like this pairs wonderfully with thoughtful decor — for inspiration, see these brick fireplace makeover ideas to set the mood.

At a Glance

• Prep Time: 15 minutes (plus 45 minutes roasting)
• Cook Time: 20 minutes (simmering + blending)
• Total Time: ~1 hour 20 minutes
• Servings: 4 generous bowls
• Difficulty Level: Easy — beginner-friendly, with one roasting step

Nutrition Highlights

Estimated nutrition per serving (1 of 4 servings). Values are approximate and calculated from standard ingredient data (USDA FoodData Central values); individual brands and optional additions will change totals.

• Calories: ~220 kcal
• Protein: ~3–4 g
• Carbohydrates: ~36 g
• Dietary Fiber: ~6 g
• Sugars: ~12 g (natural from squash/apple + small maple syrup)
• Fat: ~7 g
• Sodium: ~500–800 mg (varies greatly depending on broth and added salt)

Note: These are estimates. For clinical nutrition needs, consult a registered dietitian or the USDA nutrient database. Sources consulted for nutrient density and guidance include USDA FoodData Central and general health guidance from trusted institutions.

Why You’ll Love It

• Aroma & Taste: Roasting concentrates the squash’s natural sugars and adds caramelized complexity; warm spices and a splash of maple add nostalgic comfort.
• Ease: Hands-on time is minimal; much of the work is passive roasting and then blending.
• Social & Seasonal: It’s a crowd-pleaser for family dinners, a forgiving starter for dinner parties, and a natural fit for fall and winter gatherings.
• Health: This soup delivers fiber, vitamins A and C from squash and apple, and a low-saturated-fat base if you use olive oil or coconut milk instead of heavy cream.

Step-by-Step Instructions

Ingredients

• 1 medium butternut squash (about 2–2.5 lb / ~900–1100 g), halved and seeds removed
• 1 medium apple, peeled if desired and cored (preferably Honeycrisp or Gala)
• 1 medium yellow onion, roughly chopped
• 3 garlic cloves, smashed
• 2 tablespoons olive oil (or neutral oil)
• 4 cups (960 ml) low-sodium vegetable or chicken broth
• 1 tablespoon pure maple syrup
• 1/2 teaspoon ground cinnamon
• Pinch of freshly grated nutmeg
• 1 teaspoon kosher salt (adjust to taste)
• Freshly ground black pepper, to taste
• Optional: 1/4 cup (60 ml) heavy cream or canned coconut milk for extra silkiness
• Optional garnish: toasted pepitas (pumpkin seeds), drizzle of olive oil or cream, chopped fresh sage or chives

Substitutions & Optional Ingredients

• Vegan: Use vegetable broth and coconut milk instead of cream.
• Lower sugar: Omit maple syrup or reduce to 1 teaspoon.
• Add depth: Stir in 1 teaspoon smoked paprika or 1 teaspoon curry powder for a flavor twist.
• Make it heartier: Add 1 cup cooked white beans at blending stage for extra protein.

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place squash halves cut-side up on the sheet. Drizzle 1 tablespoon olive oil over each half and season lightly with salt and pepper.
3. Roast squash in the oven 40–50 minutes, until flesh is tender and the edges are caramelized (a fork should slide in easily).
   • Tip: For deeper caramelization, roast cut-side down for the last 10–15 minutes.
4. While squash roasts, heat remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add chopped onion and a pinch of salt; sauté 6–8 minutes until translucent and beginning to brown.
5. Add garlic and apple; cook 2–3 minutes until fragrant and apple begins to soften.
6. Scoop roasted squash flesh from skins and add to the saucepan. Pour in broth, maple syrup, cinnamon, and nutmeg. Bring to a simmer and cook 8–10 minutes to let flavors meld.
7. Remove from heat. Use an immersion blender to puree until smooth. Alternatively, carefully transfer soup in batches to a countertop blender (vent lid slightly to allow steam to escape).
   • Tip: If using a blender, hold a towel over the lid and pulse to avoid hot splashes.
8. Stir in cream or coconut milk if using; adjust salt and pepper to taste. If soup is too thick, add broth or water 1/4 cup at a time to reach desired consistency.
9. Serve hot, garnished with pepitas or herbs.

Serving Suggestions

Serve It Up

• Classic: Ladle into warmed bowls with a swirl of cream or a drizzle of good olive oil and a scattering of toasted pepitas.
• Bread pairing: Serve with crusty sourdough, garlic-buttered toast, or warm brioche for dipping.
• Light meal: Add a crisp green salad tossed with apple cider vinaigrette for contrast.
• Cozy pairing: This soup is wonderful alongside roasted chicken or a grilled cheese for an indulgent weeknight treat.
• Entertaining: Present mini bowls as a first course, each topped with a tiny sage leaf and a few microgreens.

(For living-room serving inspiration — arranging a cozy viewing nook while you enjoy this bowl — check these fireplace makeover TV ideas.)

Storage Instructions

• Room temperature: Do not leave soup at room temperature for more than 2 hours (standard food safety).
• Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it has thickened.
• Freezer: Freeze in airtight containers for up to 2–3 months. Thaw overnight in the refrigerator and reheat slowly. Tip: Freeze in serving-size portions for quick meals.

Chef’s Advice

• Roast for flavor: Don’t shortcut roasting—the caramelized edges of the squash are the backbone of the soup’s flavor.
• Uniform pieces: When sautéing onion and apple, chop them uniformly so they soften at the same time.
• Balance acidity: If the soup tastes flat after blending, brighten it with a teaspoon of apple cider vinegar or a squeeze of lemon.
• Texture control: For ultra-smooth texture, pass the blended soup through a fine-mesh sieve before reheating.
• Salt gradually: Salt after roasting and again after blending; flavors concentrate during roasting, and final seasoning is crucial.

Creative Twists

• Coconut & Lime (Vegan): Replace cream with full-fat coconut milk, stir in 1 tablespoon lime juice before serving, and garnish with chopped cilantro.
• Curried Squash Soup: Add 1 tablespoon mild curry powder to the onions when sautéing and finish with a dollop of Greek yogurt or coconut yogurt.
• Apple & Applewood-Smoked Bacon: For a richer, smoky version, crisp 4 slices of bacon, crumble over bowls, and add a pinch of smoked paprika.
• White Bean Boost: Blend 1 cup canned white beans into the soup for extra protein and a creamier mouthfeel without dairy.

Recipe Q&A

Q: Can I make this ahead for a dinner party?
A: Yes—make two days ahead and refrigerate. Reheat slowly and adjust seasoning; add cream just before serving.

Q: My soup is grainy after blending. How do I fix it?
A: Over-blending can cause separation with some dairy; try reheating gently and whisking. For graininess from undercooked squash, simmer longer or pass through a sieve.

Q: What if I don’t have an immersion blender?
A: Use a countertop blender and work in batches. Vent the lid slightly and protect with a towel to avoid steam splashes.

Q: Is this soup gluten-free?
A: Yes—this recipe is naturally gluten-free if you use gluten-free broth and avoid thickeners containing gluten.

Q: Can I add protein to make it a main course?
A: Fold in shredded roasted chicken or pureed white beans, or serve with a grain-based salad on the side.

Conclusion

This roasted butternut squash soup is the kind of recipe that invites slow conversation, cozy blankets, and the gentle glow of a well-styled living room. It’s approachable, adaptable, and deeply comforting—perfect for evenings when you want the kitchen to feel like a small, nourishing retreat. If you’re pairing this meal with a room refresh or TV wall makeover, take inspiration from the curated ideas at 96 Fireplace Ideas to Warm You Up This Winter | Architectural Digest and explore modern fireplace styles at Modern Linear Gas Fireplaces | Heat & Glo. Share your photos, tweaks, and stories—there’s nothing better than a warm bowl and a community around it.