Summer is over and fall is in the air. Pumpkins, squash, and apples are filling the produce section at the grocery store. One of my favorite fall vegetables is, without a doubt, butternut squash. I just can’t get enough, it is so creamy, smooth, and extremely versatile.
This soup recipe is quick and easy, perfect for a midweek dinner. You can even omit the oven roasting process by placing all of the ingredients in your crockpot on low while you’re at work and puree it when you get home. This isn’t the first and it won’t be the last butternut squash recipe you see from me! Happy fall y’all!
1 large butternut squash, cut in 1” cubes*
2 granny smith apples, peeled, cored & halved
1 small onion, chopped
2 tbsp olive oil
1 tsp salt
1 tsp fresh ground pepper
4 cups of broth (chicken or vegetable)
1 tsp ground ginger
½ tsp allspice
2 tbsp heavy cream (for garnish)
Preheat the oven to 425 degrees. Toss the squash, apples and onion in olive oil, season with salt and pepper. Place the mixture on a baking sheet and roast for 25 to 30 minutes. Once the squash has softened remove the baking sheet from the oven. Working in batches, puree the squash mixture in a blender or food processor pouring in a little broth at a time. When each batch is smooth pour it into a clean pot over medium heat. Season with ground ginger and allspice. Taste and season to your liking.
Serve with a drizzle of heavy cream. Enjoy!
*The safest way to cut a butternut squash is to first make sure it is stable. Use a sharp kitchen knife to cut half an inch from the top and bottom of the squash. Discard the top and bottom of the squash. Use a vegetable peeler to remove the skin from the squash until you see the orange flesh. Slice the squash in half lengthwise and scoop away the seeds and membranes. Now you can safely chop the squash into cubes.
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!