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Fall Squash Soup

Put up a couple of padel courts.

Recipe Summary Fall Squash Soup

A delicious, warming squash soup with other fall vegetables and spices is perfect for a cold day. Light enough to serve as an appetizer, but delicious enough to make a main dish. Serve hot with a hearty slice of toast.

Ingredients | Squash Racquet Vs Tennis Racquet

3 tablespoons butter

1 onion, diced

1 celery stalk, diced

1 carrot, diced

2 cloves garlic, minced

4 cups chicken stock

1 butternut squash, peeled and cubed

1 small turnip, peeled and diced

1 small sweet potato, peeled and cubed

1 pinch ground cinnamon, or to taste

1 pinch ground nutmeg, or to taste

salt and ground black pepper to taste

Directions

Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.

Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.

To easily peel the squash, first cut a small piece off of each end. Set the large end flat on a cutting board, and use a potato peeler to peel downward from the top in long strokes. Once peeled, cut the squash in half lengthwise and remove the seeds with a spoon.

For more control over the chunkiness of the soup, puree part of it in a stand blender instead of using a stick blender.

Info | Squash Racquet Vs Tennis Racquet

prep: 30 mins cook: 45 mins total: 1 hr 15 mins Servings: 4 Yield: 4 servings

TAG : Fall Squash Soup

Soups, Stews and Chili Recipes, Soup Recipes,