It’s a wonderful time of year for a hearty autumn squash soup recipe. This soup uses one of my favorite squash, butternut. Butternut squash is one of the best things about fall well, in addition to the vibrant explosion of color across the landscape, the cooler temps, sweaters, boots and scarves.
If you’ve never cooked butternut squash before don’t be alarmed. It is a fairly simple process to cut and cook it.
1. Trim the top and the bottom and then cut the squash in half crosswise. If it’s really hard to cut through, place your knife firmly against the squash and roll it back and forth until the knife cuts through it.
2. Once it is cut in half scoop out the seeds from the bottom half and cut in half again. Using a vegetable peeler or a pairing knife, peel the squash.
3. Cut the squash into cubes.
So easy and so very delicious. This is a great squash to use when making roasted vegetables as well or to serve as a side dish. We love the taste of butternut squash plus, if you pick it up at the farmer’s market, it’s an inexpensive addition to your meal plan.
This recipe also calls for an apple, another favorite fall item. The only odd items that you may have to grab at the store is curry powder. Oh, and for those that have a lactose sensitivity you can use Lactaid milk in this recipe.
AUTUMN SQUASH SOUP RECIPE
Autumn Squash Soup Recipe
4 C peeled and cubed butternut squash
1 apple, peeled, cored and cubed.
½ Spanish onion, diced
1 TBSP canola oil
½ tsp curry powder
4 + C vegetable broth
½ C whole milk
pinch of salt
1/4 tsp cinnamon
Preheat oven to 425 degrees.
– Season the cubed squash with cinnamon and salt. Roast for 30 mins.
-While the squash is roasting , saute’ the apple and onion in oil over medium heat. Season with a few dashes of salt, cooking for about 10 mins or until soft.
-Pour in the broth and milk to the squash mixture bringing it to a boil.
-Now reduce heat simmering uncovered for 20 mins.
-Add more salt (if needed) to taste.
-Use a food processor blending until soup is smooth and creamy.
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