Fall Means Soup!

Isn't soup one of the best things about fall and winter? When we are making soup, rarely is thee an actual recipe involved. Sometimes this works out, other not. But after many rounds with butternut squash soup, we have a plan that is creamy and delicious!

Butternut Squash Soup
1 butternut squash, peeled and cubed
1 onion, diced
2 cloves garlic, chopped
Chicken stock (homemade or commercial, both will work)
Butter
Heavy Cream
Cayenne pepper
Salt

Dice the onions and garlic. Set aside. Then peel the squash.

Remove the seeds and cube the squash.

Now that everything is prepped, start cooking! Cook the onions and garlic in a generous amount of butter over medium high heat until soft.

Add the squash and pour in stock until covered.

Then bring to a boil. Continue to boil until the squash is fork tender.

I leave the stock in when the cooking is done and puree the whole thing with a stick mixer. But a blender would work too!

At this point, you want to add some extra flavor. I add a pinch of cayenne pepper, several generous pinches of kosher salt, ground black pepper, and liberal amounts of heavy cream. If I have fresh thyme around, I throw some of that in too. Combine and you are ready to eat!