The kids are back to school, and soon there will be a nip in the air. I personally love fall. Maybe it is because I always loved going back to school, or maybe because college football is in my blood (Go Mountaineers!), or maybe because I love comfy sweaters and boots.
Butternut Squash Soup
- 1 package of chopped butternut squash or 1 package of frozen butternut squash – Both Trader Joe’s and Whole Foods carry pre-cut packages of butternut squash. You can also use fresh, but it is more labor-intensive and requires removing the skin.
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 large sweet potato, peeled and diced
- 1 or 2 medium carrots, chopped
- 2 apples or pears, peeled and diced
- 2-3 cups low sodium vegetable stock – I use low sodium to keep the sodium content for the girls low. You can also use chicken stock, but I make my soups vegetarian.
- 2-3 cups water
- Steam or microwave the squash until slightly tender (about 8-10 minutes). If the squash isn’t already cut into chunks, and let cool.
- Heat olive oil over medium heat in a large saucepan, and add the onion, carrot, potatoes, apple or pear, and squash.
- Cook about 5-7 minutes until the onions are browned.
- Pour in enough vegetable stock and water to cover the vegetables. (I usually pour in the two cups of vegetable stock and then pour in enough water to cover the veggies).
- Bring to a boil, reduce heat to low, cover and simmer for about 45 minutes (until the vegetables are tender).
- Transfer to a blender or use an immersion blender, and blend until smooth.