three ingredient butternut squash soup!

I love the fall.  There is something about cuddling in a million blankets, watching the colors of the leaves changing to the most vibrant hues of orange, yellow, and red, and eating all the comfort foods in the world that is just the definition of perfection to me.  Plus, with the temperatures staying consistently in the 70s in November, I’m in heaven.

Now, I love me some comfort food especially when it starts getting a little chilly, but I don’t always love the lugged down feeling I get once I’ve snarfed down a big meal.  So, I decided to revert back to one of my old classics: soup.  I think soup might be my favorite food group.  I am well aware that this is what any octogenarian would probably list as well, but I never said I was a role model.  Soup to me is the best food because it’s amazingly versatile.  You can just saute up a mirepoix (carrots, onions, and celery), add broth and other assorted beans/veggies/noodles, and simmer until everything is cooked and voila.  But, when I was at the store dreaming up what to make, I saw that they had pre-cut butternut squash, so I decided it was time to bring out an old, painfully easy favorite.

Butternut squash is rich in antioxidants, potassium, and fiber and is just one of the best fall foods.  This soup is beyond delicious, takes no effort to make, and is even boyfriend deliciousness approved.

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Three Ingredient Butternut Squash Soup!

  • 1 butternut squash (cubed in 1 inch pieces)
  • 1 onion (cut into 1 inch pieces)
  • 32 oz. chicken or vegetable broth
  • 1-2 TBSP of olive oil

Preheat the oven to 450.  Place cut butternut squash and onion on a baking sheet with foil.  Drizzle some oil over the pieces and sprinkle with salt and pepper.  Put in the oven for 40-50 minutes.  Put the broth in a large pot and bring to a simmer on the stove.  Remove butternut squash and onion from the oven and let cool for a minute or so before adding to the broth.  Bring everything to a nice simmer.  Remove from heat.  Blend using a blender, immersion blender, or food processor (be warned liquid will be HOT).  And voila, you are ready to serve your delicious, homemade, hearty soup.

I usually add some garlic to my broth and a couple other spices including ginger and cinnamon if I’m feeling sassy.  Play around with it.  The soup stands as a pretty good canvas for experimentation, so don’t hold back.  This soup has become a staple in our house these days because it’s just so good and so easy.

What are your favorite fall comfort foods to make?

-sj

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