The temps have finally dropped and it is time to make some delicious soups here in AZ! I mean after all it is the end of November and fall. So in honor of the temperature finally getting below 60 degrees at night I am going to start bringing out the heartier soup recipes for my fellow soup lovers.
One of my favorite go to veggies for fall is Butternut Squash. I can use it in salads, soups and even roasted with some delicious chicken. It has such a velvety texture and light flavor it is the perfect balance of flavor without overpowering your dish.
I have tried several recipes for squash soup from using acorn squash to pumpkin but was never really impressed until I found the below recipe using butternut squash. This soup has such a rich velvety texture that you just want to savor every spoonful. Top each serving with goat cheese to add some creaminess, pepitas for texture and you’ve got yourself an amazing bowl of soup!
Butternut Squash Soup Ingredients:
- 1 Tablespoon Butter
- 3 ½ Cups peeled Butternut Squash and cubed (about 1.5 pounds)
- ¾ Cup chopped Carrot
- ½ Cup Chopped Yellow Onion
- 2 ½ Cups Chicken Broth
- ¼ Cup Half and Half
- 1/8 teaspoon Salt
- ½ teaspoon Poultry Seasoning
- ¼ teaspoon Pepper
- 2 ounces Goat Cheese
- ¼ Cup Pepitas (roasted pumpkin seeds)
Melt butter in a large saucepan over medium high heat. Add squash, carrot and onion and saute for 12 minutes.
Add chicken broth and bring to a boil.
Cover, reduce heat and simmer for 30 minutes. Remove from heat and stir in half and half, salt, pepper and poultry seasoning.
Spoon squash mixture into blender. Remove center piece of blender lid to allow steam to escape and secure lid on blender. Place a clean towel over the opening in blender lid to avoid any splattering. Blend until smooth. You may need to work in batches, and that is ok.
Top with crumbled goat cheese and sprinkle with pepitas