Hello readers, my name is Therese Bridges and I will be Suzanne’s intern for the next few weeks. I am currently in the middle of my dietetic internship and I will be aiding with her blog and social media. A little about myself: I am from Mobile, AL, recently graduated from the University of Alabama, and my day revolves around planning my meals. I am looking forward to my time with Suzanne and I hope you enjoy my posts!
Now onto the point.
Fall has always been my favorite season. Ever since I was a kid diving into a large pile of leaves in my front yard, I appreciated the weather and beauty of autumn. As I have grown older, my admiration has evolved to include football and food (I still enjoy a good pile of leaves, though).
Hot chocolate and fire pits are on the top of my sweater weather list. However, any one of my friends will tell you, I crave soup once the temperature drops to 70 degrees (I know this is dramatic and in fact, not cold). My favorite soup in the fall is butternut squash. Let me create an image: Sitting in front of the fire, curled up in a comfy sweater, eating butternut squash soup, and laughing with your friends.
To make this image possible, I am sharing a delectable recipe that you are sure to enjoy. My mother has made this soup for the family before and it is even delicious served cold. **I made this for my sick roommate and, not taking any “credit”, she feels significantly better today.**
This soup could serve a large dinner party of 8 or last one person for a week of meals. I made it a bit spicier than advised by my mother but I find that it adds an extra kick.
BUTTERNUT SQUASH SOUP
Based on recipe in Williams-Sonoma Everyday Roasting Cookbook, with some personal tweaks
Pumpkin seeds inspired by Panera Vegetarian Autumn Squash Soup
Prep time: 20 minutes; Cook time: 1 hour, 15 minutes
Serves 8 to 10 people
- 1- 4 lb butternut squash, peeled & cubed
- 1 large yellow onion
- 2 tablespoons olive oil
- 4 or 5 cups low sodium chicken broth
- 1 teaspoon unsalted butter
- 1/2 cup roasted pumpkin seeds
- salt and pepper to taste
- pinch of nutmeg
- pinch of cayenne pepper
1. Preheat oven to 425 degrees, line baking sheet with aluminum then brush with olive oil and arrange de-seeded butternut squash on pan. Roast squash for 13 to 15 minutes or until brown around the edges.
2. Once squash is done, set aside squash. Chop and arrange the onions on the same oiled up pan. Sprinkle salt and pepper on onions and drizzle 1 tablespoon of olive oil over onions. Roast for 12 to 13 minutes then set aside.
3. In a stockpot over medium heat, melt the butter with remaining tablespoon of olive oil. Add squash and onions and cook for 1 to 2 minutes. Add cayenne, nutmeg, and salt and pepper to taste. Continue to cook vegetables, stirring for 2 minutes then add chicken broth (enough to cover vegetables). Bring to a boil then place lid ajar and turn to low heat/simmer for 20 minutes.
4. Let soup cool, then working in batches, puree the soup in a food processor.
5. Return puree to stockpot, taste and adjust seasonings then reheat soup. Serve soup and garnish with nutmeg and 1 tbsp pumpkin seeds (available already made at most stores) on top of each bowl.
6. Enjoy! (preferably enjoying your favorite movie, sitting around a warm fire)