Let me start by saying; my kids won’t stop singing Christmas songs!! And it doesn’t help that whenever it snows, they are convinced it is Christmas morning again. When will it end?? I’m done with Christmas! The carols and discussions about Santa Claus do not belong in January. (I’m the kind of person who takes the tree down around 7pm on Christmas Evening.) However, I do have a hard time letting go of Fall. I love wearing brown and I’m a die hard for my pumpkin candles and soap. I also love an awesome harvest soup. I certainly make sure that this soup does not die with the season. I pump this stuff into my veins year round baby.
Before I get into how easy and yummy it is, please let me fill you in on a few things that are NOT simple for me.
- Sticking to a daily cleaning schedule
- Pulling out just one wipe at a time from the baby wipe case.
- Opening a box of macaroni and cheese.
Ok. Now that we have cleared that up, I need you to understand how simple this soup is. ESPECIALLY when you get pre-cut butternut squash. It’s a little more expensive but you save a BUTT(ernut squash) load of time by not having to cut it. This obviously gives you more time to show your kids how to Macarena.
This is about 5 cups of butternut squash. Or if you don’t like the Macarena, you could buy one medium to large squash and cut it yourself.
Dice a sweet onion. Add it to a large pot with about 1 tablespoon of olive oil. Sauté until translucent (about 5 minutes).
Add the cubed squash and 3 cups of chicken stock (Veggie stock works great). Or at least to the top of the squash. I actually use this chicken base. For every cup of water, you add 1 teaspoon of this stuff.
Simmer for about 20-30 minutes until the squash can be smashed easily with a fork.
Add everything to a blender (in batches if needed) and blend until smooth. Blend in additional salt and pepper if needed. The soup should be thick. If its too thin, return to pan and simmer until it reduces a bit. If it is too thick then add a little chicken stock and re-blend. Emersion blenders work great as well. Save the mess!
Thats it! Garnish with a dash of nutmeg. Simple, healthy and filling. I just drink this stuff straight out of a mug. However, if I’m feeling a touch more civilized, I’ll serve it as a side dish with dinner. It pairs perfectly with my Pistachio Crusted Cod.
- 5 cups of cubed butternut squash (or one medium to large squash)
- 1 medium sweet onion, diced
- 1 Tablespoon olive oil
- 3-4 cups of chicken stock
I hope you enjoy! What are your favorite items of Fall that you drag into January and beyond?