Butternut Squash Soup

by Alexandra

Fall is the season that brings the greatest joy.

Fall is a time of family, of gatherings, of warm spices and steaming apple pie and hot cups of soup.

Butternut Squash Soup

Wash, peel, scoop out the seeds and chunk 2 medium butternut squashes. Mine are from my own garden!

Slice a medium red onion and cook in a large pan with 2 teaspoons of butter and 2 teaspoons of extra virgin olive oil. Cook for one minute.

Add 5 button mushrooms, one small leaf of basil (chopped) and one chopped clove of garlic. Cook until onions are translucent.

Add the squash, 1 carrot (sliced), 1 stalk of celery (sliced), 6 cups of chicken broth, 1/4 teaspoon nutmeg, 1/8 teaspoon cinnamon, 1/8 teaspoon ground cloves and 1/2 teaspoon ground black pepper. Bring to a boil, then reduce heat to medium-low and cook for 20 minutes or until squash is tender.

When squash is tender, puree the soup with an immersion blender.

Serve hot.

*This soup tastes best when eaten while wearing brown vintage leather boots.

Fall is delicious.

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