Fall is in the air and nothing says autumn like Squash Soup! Make some today – good for body and soul!
Ingredients:
2lbs Butternut squash, peeled, seeded and cubed into 1″ pieces
1 large Acorn squash, halved and seeded
½ yellow onion, chopped
1 celery stalk, chopped
2 carrots, chopped
3 cloves garlic, minced
2 cups of heavy cream
6cups chicken broth
2 tsp butter
1 bay leaf
2 sprigs fresh thyme
½ tsp ground sage (optional)
Instructions:
- Roast the acorn squash: Preheat oven to 425 degrees Fahrenheit. Place acorn squash on a baking tray lined with parchment paper, skin side down. Coat inside with olive oil and season with salt, pepper, and ground sage (optional). Roast for 45 minutes to 1 hour, until the interior becomes tender and can be easily pierced with a fork.
- Melt the butter in a large pot over medium heat. Add the onion and garlic for 1-2 minutes, until onion is translucent.
- Add the celery, carrot. Season with salt and pepper. Sauté for 3 minutes.
- Add butternut squash. Slowly alternate between adding heavy cream and broth, stirring in between. Tie bay leaf and thyme with butcher twine and add to pot. Stir and bring to a boil.
- Cover and reduce the heat to low. Simmer for 25-30 minutes.
- Remove thyme and bay leaf bundle.
- Spoon inside of acorn squash into pot.
- Use an immersion blender to blend until the soup is smooth.
- Let cool for 5 minutes and serve.
Notes: Can make vegan/vegetarian by replacing chicken broth with vegetable stock and heavy cream with coconut cream.
Thank you Alison Fry for the recipe submissions.