It was bright and sunny this morning but with considerable ‘nip’ in the air after a cool night. Yes, summer is certainly on the way out. And with clouds moving in this afternoon it definitely felt like soup weather. My sister, who of course is also a devoted gardener, gave me one of the many big butternut squashes that she grew this season. It’s been sitting on my kitchen counter looking very much like autumn next to the spaghetti squash I grew and the sugar pumpkin we picked up at a farm stand this weekend. But of course squash aren’t only for decoration–within an hour it was a gorgeous golden soup that the entire family ate with relish (not the pickle kind of relish, of course…)
Recipe for Easiest Butternut Squash Soup Ever
One yellow onion
1 T olive oil (healthier) or melted butter (creamier)
One fresh butternut squash or other sweet squash, cubed
1-3* peeled and sliced very ripe apple or pear
3-5 c. (enough to cover) veggie stock (homemade or prepared)
pepper to taste
Chop and saute onion in olive oil or butter until translucent. Add cubed squash, fruit and stock. Bring to a boil and then let simmer until mushy. Use a hand mixer to puree. Meanwhile, clean well the squash seed. Put on tray with a little water and salt and bake in oven or toaster oven at low heat (300 or so) until toasted (you may need to stir occasionally for even toasting.) Serve soup with crunchy toasted seed topping. Other toppings can include sour cream, cottage cheese, parmesan cheese or even ravioli.
*If you prefer a sweeter soup add more fruit.