Hey there friends!
I just spent my Sunday morning making the most delicious soup and then proceeded to eat it for lunch. I had to share this recipe. It really is so simple, so comforting and above all healthy. Even though Los Angeles has been experiencing temperatures in the high 80’s, I still love to bring the fall spirit to me. I crank up the AC and make soups and drink hot chocolate and pretend there is a crisp fall air outside with colorful leaves falling. I wanted to keep this recipe very low maintenance and quick as I have a busy day ahead. I did this by using part butternut squash and part canned pumpkin puree. I always buy a few too many cans of pumpkin that remain in the pantry and need to be used. I love making hearty soups like this because I freeze portions and then pull out for a quick dinner within a moments notice. I usually always have some baguette and cheese when I make a meal out of soup. Very a la Francaise 🙂
So naturally I also made a quick batch of baguettes this morning. (See recipe section for how easy baguette making can be)
I purchased already cubed organic butternut squash from the store, however for this to cook quickly I also chopped the squash down further.
To start, sauté your onions and garlic in butter and olive oil. This should take about 10 minutes until the onions are translucent but not caramelized.
Then add your squash, pumpkin puree and chicken stock. Season with 2 tsp salt and 1/2 tsp pepper. Cover the pot and simmer for 20 minutes or until the butternut squash is very tender.
Next, if your are fancy you can put through a food mill to thin out the mixture…I didn’t feel like being fancy today so I just processed the cooked mixture in the blender to puree all ingredients together.
Once mixture is blended and smooth, return to the pot over low heat. Next add 3/4 cup whole milk and 2 tbsp heavy cream. Stir to combine.
Then I added about 1 tsp more salt and freshly grated nutmeg to taste!
Voila! This is how easy this is. I had a fresh, homemade batch of soup in roughly 30 minutes time!
Serve with garnishes such as chives, gruyere cheese, croutons, toasted pumpkin seeds, or my personal favorite some fried sage. Oh and of course some good bread and cheese.
In fact, below is a link for how the french really eat cheese….umm with butter……yes they know how to live. Some nice blue cheese, butter, and baguette with butternut squash soup on a cold fall day….heaven!
I hope everyone has a great rest of the weekend…I have yet another exciting week of travel planned…I will keep you posted 🙂 Recipe for soup below ~
Autumn Squash Soup
2 tbsp butter, unsalted
1 tbsp olive oil
2 cloves garlic (minced)
2 yellow onions (chopped)
3 cups chicken stock (or vegetable stock)
1 can pumpkin puree (15 oz.)
1 1/2 lbs. butternut squash (peeled and cubed)
3 tsp kosher salt (divided in steps~ see above)
1/2 tsp ground black pepper
freshly grated nutmeg
3/4 cup whole milk
2 tbsp heavy cream
Saute onions and garlic over medium-high heat in butter and olive oil for 10 minutes. Add butternut squash, pumpkin puree, stock and 2 tsp salt and 1/2 tsp pepper. Cover and simmer for 20 minutes. Once butternut squash is tender, puree mixture in a blender or food processor until smooth. Or pass through a food mill. Return ingredients to the pot and add in whole milk and heavy cream. Season with another tsp salt and freshly grated nutmeg.
Serve in individual bowls with garnish of choice and another drizzle of heavy cream.
*You can always thin the soup down by adding more warm stock..I like mine thick and hearty*