To me, fall is all about squash. Spaghetti squash, acorn squash, and especially butternut squash. I enjoy it prepared pretty much any way possible, but my “go to” recipe is for a soup that is simple enough to whip up for lunch whenever I have a craving (so long as I have a fresh squash on hand, that is). I like to pair the soup with a salad consisting of greens, goat cheese, cranberries, walnuts or sunflower seeds, and honey balsamic dressing.
Roasted Butternut Squash Soup
1 medium butternut squash
1 medium onion, peeled and quartered
2-3 cloves of garlic, peeled
3 c. chicken broth
1/2 tsp. curry powder
1/2 tsp. pumpkin pie spice
salt, pepper, olive oil
Preheat oven to 400 degrees. Cut squash in half and discard seeds (or save and roast them if you’re ambitious). Drizzle flesh with olive oil and sprinkle on some salt or pepper if you feel like it. Place the squash face-down on a foil-lined baking pan or cookie sheet along with the onion quarters and garlic cloves (which you should also drizzle with olive oil). Roast for about 40 min. or until the squash is soft.
Transfer the roasted vegetables to a medium saucepan and add the chicken broth, curry powder, and pumpkin pie spice. Bring to a boil, then reduce heat. Allow the soup to simmer for about 15 minutes, then puree with an immersion blender or in your food processor. Add salt and pepper to taste. Serve with a dollop of sour cream.
The sour cream is optional, of course, but I really feel like it gives the soup a delicious tang. If I have chopped walnuts on hand, I like to add those to the soup as well. I know, it sounds a little strange, but they add a delicious crunch in a soup that lacks a lot of texture.