The end of Summer is near; although our temperatures have not dropped; a look at the calendar tells me Fall is on the way. I love the fall colors, the crisp air, the sweet memories of apple picking at Ticer’s Farm, the aroma (and the taste) of cider donuts, and long walks in the fallen leaves. Growing up in New Jersey, the fall and winter air was usually brisk, and in my Mom and Dad’s kitchen there was always a pot of hot, delicious soup bubbling on the stove. We are expecting the cousins to come for a short visit and it is time to get the soup pot out. I would like to share my recipe for what I think is a Perfect Fall Soup. This soup is easy, flavorful, and is always a hit. This soup is especially easy now that you can purchase squash already cleaned and cut in our local Market. This week, I saw butternut squash in the freezer section of Publix, and I don’t see why you can’t use that as well. Please, let me know how it turns out if you try it.
4 ½ Pounds of Peeled and Cubed Butternut Squash
2 Medium Onions Chopped
3 Cloves Garlic, Peeled and chopped.
Optional: For the spice lovers (add 1 finely chopped jalapeno chili and ¼ tsp cayenne with the garlic). OR
Optional: For the Ginger Lover – Add 1 tbsp grated fresh ginger and 1 tsp ground ginger along with the garlic. OR
Optional: For the Fall Flavor Lover – Add a combo of ¼ tsp each ground cloves, cardamom, nutmeg, ground ginger, cinnamon, and black pepper.
3 Tbsp. Butter or Vegetable Oil
½ tsp sea salt (plus more to taste)
8 cups chicken broth or vegetable broth
½ cup Cream (Optional)
Heat a large pot over medium heat. Add the butter or oil and saute the chopped onion. Sprinkle with the ½ tsp sea salt. Stir until the Onion is soft (about 3 minutes).
Add the garlic cook for another minute. If you are adding any of the optional spices add them to this step.
Add the squash and the broth. Bring to a boil. Cover, reduce heat, and simmer. Cook until the squash is very tender. About 35 minutes.
Blend soup till smooth. I use a Handheld Immersion Blender. Add ½ cup cream. Warm soup through. This soup is good without the cream, but in our opinion better with it. Taste for salt and serve.
I also make this soup with sugar pumpkin or acorn squash. When I have time, I sometimes roast the squash or pumpkin in the oven with some olive oil for about 30 to 40 minutes at 400 degrees. This extra step will add depth of flavor to the soup. I serve this soup with hot crusty bread and a garden salad and it is dinner done.