Hello Fall, I love the way you inspire food. Warm, hearty and comforting recipes. Although Fall is commonly recognized as an indulging season when it comes to food, that doesn’t mean you can’t incorporate yummy foods that keep you feeling healthy and looking young, like I am doing in today’s recipe. This soup is all about embracing the season, while also keeping it healthy.
Fall Butternut Squash Soup
- 1 Butternut Squash
- 1 small Onion
- 15 oz Pumpkin Puree
- 2 cup Vegetable Broth
- 1½ cup Heavy Cream
- 1½ cup Apple Cider
- 2 tbsp Olive Oil
- 2 tbsp Honey
- ½ tsp Cinnamon
- 3 tsp Salt
- ½ tsp Black Pepper
- Toasted Pumpkin Seeds, for garnish
Preheat oven to 450.
Peel and seed squash and cut into chunks. Peel and quarter onion. Then lightly cover squash and onion in olive oil and salt and pepper.Place in oven and cook for 20 minutes.
Allow to cool at least 8 minutes, then puree in blender.
In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream while bringing to a low boil over medium heat. Add honey and spices and simmer for 10 minutes.
Toast pumpkin seeds then garnish soup with them.
Cuddle up on your couch with a blanket and have yourself a cozy Fall night in.