Colorful leaves are piling up around the house, there is a briskness in the air, and I can smell the embers of burning fireplaces, which can only mean one thing..Fall has fallen. I went to the farmers market and bought my first butternut squash of the season to prepare one of my favorite fall time soups. Over the course of the years I have changed my recipe slightly but the sweet and creamy butternut squash flavor always prevails. My butternut squash soup is loaded with beta-carotene, which is converted into Vitamin A in the body. Vitamin A promotes good vision and healthy skin. In addition, the olive oil helps to absorb this fat soluble vitamin into your body. Best of all, this soup is easy to make and is on the table in less than an hour.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 1/4 quarts of low sodium vegetable or chicken broth
- 1 large sweet potato, peeled, cubed
- 1 teaspoon of paprika
- 1 teaspoon of cayenne pepper (optional)
- 1/2 cup 1 % milk (optional)
- 2 tablespoons of fresh chives, chopped
- salt and pepper
1. Heat the olive oil in a large saucepan over medium-heat. Add the onions and cook until soft.
2. Add the squash, potato, broth, paprika and cayenne if using and bring to a boil. Lower the heat to low, cover the pan, and simmer for about 30 minutes until all the vegetables are soft.
3. Pour the soup into a blender or food processor and blend until smooth. Then add milk if using. May need to reheat in saucepan if using milk. Season with salt and pepper and stir in chopped chives. Garnish with additional chives before serving. Makes about 6 servings.
Serve butternut squash soup with a whole wheat roll and a warm spinach salad for a delicious winter meal. You can also also substitute pumpkin for the butternut squash. Please see my previous post Benefits of Pumpkin. This soup also stores well in the freezer. I hope you enjoy 🙂