Happy Halloween everyone! Nothing like Halloween to make you really have to fess up to fall’s arrival. In all honesty, though, fall is my favorite season! Maybe because I grew up with a massive maple tree in my front yard and it was so amazing to watch it’s colors change through the fall when I was little… and jump in its leaves that Dad painstakingly raked up. And since I’m constantly cold, I appreciate the chance to start layering up with sweaters. But it may also be the great, soul warming food that comes around this time of year! A recent favorite of mine, discovered last year, is butternut squash soup. My rendition involves a butternut squash, couple white potatoes, a carrot, a celery stalk and an onion in broth with a touch of butter and salt, pepper and red pepper seasoning. Piece-of-cake… well, it’s soup, but you know.
First, melt a few tablespoons of butter…
When you have the two pieces, it becomes apparent why to do the first division separating the top and base because only the base has the seeds. So you scoop ’em out like you do to clean your Halloween pumpkin and chunk up the whole squash— the thinner you chop your squash, the faster it will cook, so you can base that on how much time you have until dinner.
Also break down two white potatoes and a carrot (I did three potatoes here to stretch it a bit, but two is really better… let’s the squash shine more). And I leave the peels on the potatoes after a scrub to increase the fiber and vitamin load.
and then add all the squash, potato and carrot to the party. Make sure to keep seasoning with salt and pepper with each addition. I also add ground red pepper for a little heat, but you may prefer to add this at the end so you can really temper it to your taste.
Then the power tools come out! I do really love this soup, but half the reason I even make it is because I love blending the heck out of it with our Cuisinart Smartstick hand blender. You could also pour it into a regular blender in batches, just be careful of molten hot vegetables!