As if this cooler jacket weather isn’t already a reminder of the start of Fall, there are a few changes that take place in my super market that are a dead give away summer is over. One of the obvious, being the glorious over flow of beautiful butternut squashes taking over the produce department (insert lots of fist pumping here!!). I had my first sighting yesterday, so OBVIOUSLY had to swoop one up immediately. Now this is a soup you really can’t screw up. It’s very minimal and quick, and easily my #1 favorite soup (which says a lot, since we make quite a few). As always, this one is great reheated for lunch the next day. We sometimes serve it up as an appetizer, but last night it actually made up our entire meal, with a baguette and cheese on the side. Soup diet anyone?
We had a fun past weekend up in Toronto, celebrating Canadian Thanksgiving with Nick’s family. Charlotte gave us a little run for our money on the flight back, however, I can’t help but sometimes feel guilty that we do put her through the ringer with constant travel, so it’s OK if she isn’t adaptable 100% of the time. However, this could explain why she has been napping like crazy these last few days. Whoopsies.
Butternut Squash Soup: serves 4
- 1 yellow onion; diced
- 1 bunch of green onions or shallots; chopped
- 1 large butternut squash; cut into smaller pieces
- 1/2 container (about 3-4 cups) of large chicken stock carton (you can use vegetable broth too)
- 1/4 cup of skim milk (or cream, but I try to keep it healthier)
- spices: equal parts of cumin, nutmeg, salt, garlic, cinnamon, and pepper (about 1 table spoon each- I always go back and add more cinnamon and nutmeg though)
- 3 table spoons of olive oil
- Roast chopped squash pieces in the oven, on 450F, for 45 minutes. Pour olive oil, salt, pepper, and cinnamon over them generously before cooking. They should be pretty tender when you take out. (I like to prep ahead of time and do this during the day, so when dinner rolls around the soup is SO quick)
- In a large soup pan saute onions with olive oil, until translucent (a few minutes).
- Add squash, chicken stock, spice mix, and 1/4 cup of water to the pan and let simmer for about five minutes covered on high.
- Take a hand held blender and blend until soft, adding a little milk to soften up the dish. Adjust spices as need be. You might also add more stock if you think it is too thick.
- Garnish with green onions or shallots right before serving.