By Tara Meldrum
You will hear me say it over and over again...I LIVE for summers. I love the heat, I love the sunshine, and I love being able to go barefoot.
But, as much as I say I love summer, I have to admit that there's something sweet and cozy about fall. The way the leaves begin to change and fall to the ground with a sweet smelling fall breeze....something about it makes me want to drink all the tea and eat all the soup.
One of my fav homemade soups, that's SO easy to make, is a fresh butternut squash soup. So, grab a blanket, find your comfiest spot, and let me walk you through the sheer coziness that is my go-to fall comfort food.
First things first, let's talk about the star of the show – the butternut squash. Its gorgeous orange hue screams fall, and the fact that it's loaded with vitamins and all that good stuff just makes me feel like I'm doing my body a favor while indulging in a bowl of pure comfort. Grab your butternut squash, peel it and cut it into cubs.
Start by tossing those butternut squash cubes into the oven, letting them roast until they're caramelized to perfection. The aroma that fills the air? Pure bliss. It's like my kitchen is giving me a cozy hug. I like to drizzle them with some olive oil before I pop them in there.
As the squash is baking, toss some oil or butter (either works!) into a pot on low heat; toss in some onion, garlic, and a touch of ginger. Take a couple of deep breaths as the onion and garlic start to cook. Once the onions are soft, toss is some more spices - cinnamon, nutmeg, cloves. I like to play around here with the amounts of each, so it may take you a few tries to find your groove.
Check on your sqaush! Once the cubes are soft, remove them from the oven and toss them into the pot with your spices. Add in the vegetable broth and season with salt and pepper. I like to let it all simmer together for a while, but you don't have to!
When you're ready, dump the pot into your blender and let 'er rip! (You may have to do this in batches, depending on the size of your blender and the amount of soup you're making). Once it's all smooth you can pour it into your bowls, top it with fresh parmesan cheese if that's your thing, and enjoy!
Give it a try and let me know what you think!
- 1 butternut squash, peeled and cubed
- 2 tablespoons of extra-virgin olive oil (or butter)
- 1 large yellow onion, chopped
- 3 cloves of garlic, chopped
- 1 teaspoon ginger
- 1/2 to 1 teaspoon cinnamon
- 1/2 to 1 teaspoon nutmeg
- 1/2 to 1 teaspoon cloves
- 3-4 cups of vegetable broth
- salt and pepper to tast
Preheat the oven to 350F. Peel and cube the butternut squash, removing the seeds, and spread evenly on a roasting sheet, drizzle with olive oil and place in the oven.
While the squash is baking, heat oil (or butter) in a pot. Once melted, add the onion, garlic, and ginger and cook until the onions are soft. Add in the other spices and stir.
Once the squash is cooked, add it to the pot and mix well. Add vegetable broth and salt + pepper. Cover and let simmer for 15 minutes (or longer...I sometimes let it simmer for an hour!) Pour the soup into your blender and blend until smooth. Pour into bowl and sprinkle with parmesan cheese (optional). ENJOY.