To me, Winter squash is the quintessential Fall ingredient. Pumpkin bread, roasted acorn squash, butternut squash soup - YUM. Here’s a quick and easy squash soup recipe (feel free to try a different Winter squash in place of Butternut) adapted from the New York Times. This recipe is delicious enough to serve as a starter for Thanksgiving but easy enough to make for lunch on a crisp Autumn day.
*Tip - Don’t forget to roast those squash seeds for a salty, crunchy bonus snack!
Ingredients
1 tablespoon extra-virgin olive oil
1 cup finely chopped shallot
2 cloves garlic, minced
4 cups peeled butternut squash in 2-inch cubes (or 2 squash)
3 cups water
1 cup well-flavored chicken or vegetable stock
Salt and freshly ground black pepper
Optional Garnish - grated parmesan, roughly chopped parsley, a dash of vinegar, drizzle of heavy cream, or a dollop of sour cream
Directions
Heat the oil in a heavy four-quart saucepan. Add the shallots, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add squash and water, cover and simmer until squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor (or use an immersion blender).
Return the puree to the saucepan and add the stock. Cook until soup reaches desired consistency.
Season to taste with salt and pepper. Serve with your choice of garnish on each portion.