Butternut squash might just be up there with one of the best soups there is, and with the UK being in the peak of autumn, what better time than now to enjoy a nice warm bowl of the dish.

The great thing about butternut squash soup is that you can add a variety of ingredients to unlock new flavours and make it your own, and one culinary expert has revealed a combination of three suprising ingredients that will make the soup all the better. Recipe developer Rachel Perlmutter shared the cooking tip on the Kitchn. While the culinary expert hasn't listed the three ingredients in her soup recipe, she shared that adding the three ingredients is one of her favourite ways to make the it.

Ms Perlmutter wrote: "If I'm being totally honest, I almost never make 'just butternut squash soup' - I'm always adding something to the pot like curry paste, miso paste, or cheddar cheese.

"That's why I love this soup so much. It's warm, comforting, and so customisable that I've never gotten bored of it."

Miso paste is a traditional Japanese seasoning made from fermenting soybeans, salt, and a fermented grain known as Koji. The protein-rich ingredient is often used for sauces and spreads, and when added to a stock can be served as miso soup.

The culinary expert says that adding "a few teaspoons of miso paste, a drizzle of maple syrup, and a handful of shredded cheddar" is her favourite variation of the soup.

Ms Perlmutter describes her recipe in three words: "creamy, dreamy, cozy comfort", and if you want to try it then you can find it below. But make sure to add in the three key game-changing ingredients if you want to enjoy the unqiue variation of the soup.

Ingredients:

• 3 tablespoons unsalted butter or olive oil


• 1 large yellow onion, diced (about 1 3/4 cups)


• 2 medium carrots, peeled and diced (about 1 cup)


• 4 cloves garlic, crushed and peeled


• 1 large (about 3-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks (about 8 cups)


• 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups)


• 2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish


• 1/2 teaspoon smoked paprika


• 1/2 teaspoon kosher salt, plus more as needed


• Freshly ground black pepper


• Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)

Method:

Step 1

Melt three tablespoons of unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add one diced large yellow onion, two peeled and diced medium carrots, and four crushed garlic cloves. Cook, stirring occasionally, until softened, and lightly browned in spots, about eight minutes.

Step 2

Stir in one chopped butternut squash, one quart low-sodium vegetable broth, two teaspoons of finely chopped fresh sage leaves, 1/2 teaspoon smoked paprika, and 1/2 teaspoon kosher salt. Bring to a boil.

Step 3

Reduce the heat to maintain a simmer. Partially cover and cook until the squash is tender and starting to fall apart, 20 to 30 minutes.

Step 4

Turn off the heat. Use an immersion blender and blend directly in the pot, or blend in batches in a stand blender until creamy and smooth. Taste and season with kosher salt and black pepper as needed. Serve drizzled with heavy cream and garnished with more finely chopped fresh sage leaves and black pepper if desired.