I never truly appreciated New England Fall until I spent my first semester of college at High Point University in North Carolina. I expected the leaves to do their gussied up business of turning all orange and rougey, but they kind of just fell off the tree in a zero climax death. Now I see why people travel up north to stop—dangerously—on the side of the road and take snap shots of our calendar worthy foliage, which is still hauntingly beautiful every single year.
I like fall for many reasons. For one I can pull out my arsenal of cowl neck scarves that sit, unloved, in the closet during the humid months. I can eat a few more sweet treats because all the layers of clothing hide my stomach which had to be at attention for days at the beach. And I can also fill said tummy with a variety of soups. I love soups because they give you artistic leeway in the kitchen, they are generally cheap and easy to make, and slurps are inevitable. Who doesn’t love slurping? So, behold the first soup of the season! It’s a homemade butternut squash recipe from the Whole Foods website.
I’ve never really been a huge squash fan or foe—I don’t really eat it much except during Thanksgiving when it takes on an applesauce form—so I was hesitant. Much to my surprise, the soup turned out superb.
It has a wholesome simplicity to it. It’s not filled with a myriad of flavors, but it isn’t bland either. Sprinkle a little salt and pepper on top and you have yourself a warm, soothing bowl that can be a main dish or paired with half a sandwich or even chicken. Tip: if you have the self-control to hold off, make it during the evening and don’t eat it until the following afternoon. Just like you shouldn’t immediately cut into meat that’s hot out of the oven, soup also needs time to settle, which allows the flavors to mingle.
- 2 tablespoons extra-virgin olive oil
- 1 carrot, diced [I used 2 carrots and omitted the celery; I detest celery]
- 1 celery stalk, diced
- 1 onion, diced
- 4 cups cubed butternut squash, fresh or frozen [I got more than 4 cups worth for $3.00]
- 1/2 teaspoon chopped fresh thyme
- 4 cups low-sodium chicken broth [Since this soup doesn’t need lots of expensive ingredients, look for the best broth you can find!]
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender [the best gadget you could possibly buy] to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender.
Peel Away ❤