We are back!
We enjoyed busy summers but are looking forward to getting back into our monthly routine of posting gorgeous produce and delicious recipes- starting with my favorite food season- Autumn! I love the heavy greens, the root vegetables, and the endless squash that are available. It is the season of slow roasting and slow cooking. Words like simmer and braise and roast are used frequently in our home. Walking into the house, you are often greeted with the smell of something wonderful wafting down from the kitchen. It is time to come indoors, cozy up, and slow down.
This month we cooked squash and I think we both really enjoyed it. I made squash soup for the first time and loved it! I most often roast squash- either to mix into things or with butter and brown sugar, which my family loves. However I wanted to try something new- thus, soup! I hope you like it and would love to know if you try it!
Butternut Squash Soup
Vegetable oil spray
1 2-pound butternut squash, halved lengthwise and seeded
2 cups low-sodium chicken broth
1/2 teaspoon ground cinnamon
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Pinch of grated nutmeg
1 cup milk or half-and-half
Kosher salt and freshly ground black pepper
Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.
Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.
Enjoy and happy cooking!