Although it doesn’t feel like it, fall weather is just around the corner. For me, there’s nothing better than curling up on the couch on a cold fall or winter day with a bowl of homemade butternut squash soup and a movie. The warmth I get from this sweet and colorful soup is (almost) as good as a hot summer day.
You will need…
2T olive oil
1 onion, diced
2 cloves garlic, sliced
1C sliced carrots
1T diced ginger
1/4C maple syrup
5C diced butternut squash
6C chicken stock
6oz heavy cream at room temperature
Salt and pepper to taste
In the bowl of a medium stock pot, over medium high heat, heat the oil until it shimmies. Add the garlic, onion, carrots, and ginger, cooking until the onion is translucent and the carrots are softened. Add the maple syrup and stir to coat.
Add the butternut squash to the pot followed by the stock and water. Allow the pot to boil and reduce to a simmer. Cook until the butternut squash is soft and easily speared with a fork, about 35 minutes. Add salt and pepper to taste.
Remove the pot from the heat. Add the heavy cream and blend the mixture with a stand or immersion blender until desired consistency is reached. Be sure that all the chopped veggies are liquified. Once blended, serve immediately or store in the fridge for up to five days.
The next time you’re looking for a delicious, homemade lunch to eat this fall, my perfect Butternut Squash soup is delightful by yourself or with a crowd. To kick it up a notch, add grilled cheese croutons or pretzel Goldfish for added flavor!