Butternut Squash Soup




See that. That right there is Fall.

Corn on the cob roasting on a grill, the smell wafting down 3rd avenue as you stroll down the street, checking out the jewelry, food and weird stuff on display at a street fair.

I love New York Street Fairs. Great people watching, great fun finds, and, of course, great food smells. Sausage and peppers, kettle corn, gyros, and that tinge of fall in the air. Here’s a schedule of street fairs.

Walking the street fair on Saturday and feeling that tinge of a chill when the sun started to set had me thinking fall.

And when I think fall, I think butternut squash.

This time, in soup form.

Soup itself is such a fall food. Making a soup out of such a great fall vegetable just has me ready for scarves and sweaters and tights! I’m a sucker for tights and boots.

This is a ridiculously easy recipe and it’s a great make ahead too.

You will need 1 butternut squash, 1/2 a white onion, 2 cloves of garlic, olive oil, salt, pepper and vegetable stock.

Start by roasting the squash like we did when we made the pasta sauce.

Let the squash cool completely, then scoop out the flesh into a large pot. Add the onion, chopped roughly, and two cloves of garlic peeled and halved. Drizzle with olive oil and season with salt and pepper. Cook over medium, stirring so that the onions and garlic brown a bit.



Add enough vegetable broth to cover the vegetables and simmer covered until everything has softened. You can use chicken broth, too, but I wanted to keep this vegetarian.



Puree the soup with a blender or immersion blender. For a little bit of that je ne sais quoi that will have people wondering what you could have possibly put in this soup, add a sprinkle of all spice. It adds a nice complexity of flavors and a touch of warmth that is perfect for cooler fall nights.


Ladle up big bowls and top with a sprinkling of parmesan cheese.

This has me wanting pumpkin spice candles and cinnamon cookies.