Butternut Squash Soup Recipe: Welcome To Fall

Here is a delicious and simple recipe for butternut squash soup that is an absolute go-to when you feel like making something that will warm your belly on a chilly fall afternoon. Festive for halloween in orange and adaptable for your dietary needs, without further ado please enjoy my recipe for butternut squash soup....

Ingredients

1 medium sized shallot (rough chopped)

1 stick butter

5 cloves garlic (peeled and minced)

1 medium sized butternut squash (skinned, seeds removed and cubed)

4-5 cups organic chicken stock

Salt and Pepper to taste

1 tablespoon Greek yogurt (optional-per soup bowl)

1 teaspoon Nutmeg (optional-per soup bowl)

Directions

1. In a large pot sautee the shallot and garlic together with 6 tablespoons butter (if you have dietary restrictions 1-2 tablespoons would suffice, though the extra few give it a creamier texture that I rather prefer, it really isn't too much butter for an entire pot of soup!)

2. When shallots have turned clear and you can spell aroma of garlic, add in butternut squash cubes along with four cups chicken stock (could be up to 5 cups, just enough so that it covers the tops of the butternut squash.)

3. Once mixture is boiling, turn down heat to simmer and allow to simmer for 30 minutes.

4. Let soup cool at least 30 minutes and when it is sufficiently cool place in blender (do this in portions, trust me all of the soup will not fit into the blender unless yours is super size!) With each blending portion, add salt and pepper to taste.

5. Optional: When serving, can add a dollop of greek yogurt along with a sprinkle of nutmeg (a complimentary flavor.)

ENJOY!

As always, feedback is highly encouraged and warmly welcomed.

Xo