Fall has arrived, and it is Beautiful! These are the days I wait all year long for, and will savour each moment of while they last. I’m an autumn junkie. Give me leaves, pumpkins, crisp mornings, sweaters and mittens, apple cider, soups and breads. Bring on the fall! I’m thinking that I will try something new this year and try my hand at learning to make new soups- one each week is my plan.
First up: a perennial favorite- Butternut Squash Soup. The girls and I LOVE this soup, so I usually make a couple of large batches for the freezer each fall. This time around I wanted to make it suitable for my favorite visiting vegetarian, so had to change it up a bit and lose the chicken stock base. Here’s a vegetarian spin on it:
2 medium butternut squash- peeled and cubed, 2 cloves of garlic- chopped, 1/2 onion- chopped, 2 cups carrots -peeled and chopped, 2 cans vegetable stock, 2 cups water, salt, pepper, about 1/2 tsp. cinnamon, heavy whipping cream. Add all ingredients EXCEPT the heavy cream to a large stock pot and bring to a boil, then simmer on medium for about 40 minutes or until veggies are soft enough to split w/ a fork. Remove from heat and cool a bit. Transfer vegetables and some liquid to a food processor (or blender) and run through until smooth. Add back to the stock pot and remaining stock. Stir in 1/2 cup of room temp whipping cream (I’ve been told that bringing it to room temp. helps to prevent it from curdling in the hot soup) OR you can add the cream as desired to each individual bowl.
So delicious! Perfect for an afternoon spent pumpkin-picking and enjoying the fall leaves!