Butternut Squash Soup
@font-face { font-family: "Times New Roman"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
For the past month, everywhere I’d look I was reminded that it’s October. The stores had their mannequins styled in heavy knitted scarves, empty lots had been transformed into pumpkin patches, and food blogs galore had been posting concoctions made with apples, cinnamon, maple, and pumpkin.
It all looked so yummy, yet I had no desire to recreate the delicious recipes, since living in LA doesn’t exactly make you
feel
like it’s fall. The sun shines brightly, the trees are still green, and my heavy knitted scarves are still tucked away in their drawer since last year, begging to make their debut. Though I don’t subscribe to that trend, there are nevertheless many who are wearing Uggs and scarves in 80-degree weather, fashioning the autumn look way before it’s actually necessary. Arguably, the excitement for seasonal changes, though short-lived, is indeed quite exciting.
Yet all that changed today. The skies were overcast; the weather gloomy and the air cool with a slight, distinctive crisp.
It finally
feels
like fall.
Obviously I had a craving for my favorite Butternut Squash Soup. I love the natural sweetness that comes from the squash coupled with the infusion of cinnamon and nutmeg. This soup tastes delicious, but best of all its aroma will waft through your home and give you that comforting, cozy feeling.
@font-face { font-family: "Times New Roman"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }ol { margin-bottom: 0in; }ul { margin-bottom: 0in; }
Butternut Squash Soup
Ingredients
1 Butternut Squash, peeled, diced
1 onion, diced
3 small Sweet Potatoes, diced
3 tablespoons of Olive oil
1 tablespoon of chicken consommé or 1 cup of chicken broth
½ tsp of cinnamon
¼ tsp of nutmeg
A pinch of salt
Directions
- Preheat oven to 450F, poke holes in the butternut squash and potatoes and bake until tender and easy to peel. About 40 minutes.
- In a soup pot on medium high, heat the olive oil, add onions and let caramelize until nicely golden.
- Add squash, potatoes, and enough water to cover the vegetables.
- Bring to a boil and incorporte the spices.
- Puree with an immersion blender.
- Garnish and enjoy.
Tips:
·
This can be greatly enhanced with pumpkin seeds and homemade croutons (I wish I had some today!).
·
You can substitute the olive oil for butter and also add heavy cream, to give it a dairy twist.