Ah, the season of soups. Keeps you warm and cozy on the short, cool days and long evenings. Makes you feel at home. Maybe reminds you of the carefree days.
A few years ago I was invited to a girls’ get-together. I cannot remember the occasion, nor do I know if it was meant to be a big thing but we ended up being just three women with lots of food and soul cleansing conversation. It was great to connect with the other ladies and share our stories and laugh our hearts out. But the best part is that I came out of it not only with lightness but also with the recipe of a fantastic butternut squash soup that has since become a staple in my kitchen and a request at our Thanksgiving table.
It only requires a few ingredients and is easy to make (now that I think of it: have I ever shared anything that is NOT easy to make?:) Plus, the texture and color really will put you in the mood to celebrate.
I have adapted the quantities of the original recipe because I have a large family. The following feeds at least 5 people (more if they have only one serving, but that’s usually at Thanksgiving…Other times they eat it all with no leftovers:)
Ieva
Yields 4+
This wonderfully simple soup is both filling and easy to make.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 onion, diced
- 1 butternut squash, diced
- 3-4 chicken bullion cubes (depends on what kind you use, some of them tend to be too salty for my liking)
- ¼ teaspoon sage
- 1/8 teaspoon cayenne pepper
- 1 pkg cream cheese
- ~ 2 cups of water
Instructions
- Saute onions in butter/butter spray until softened and golden.
- Add butternut squash and water until just covered (you don’t want too much water).
- Add the remaining ingredients except the cream cheese.
- Bring to a boil and let cook until squash is soft.
- Pour the cooked squash and broth into food processor, add cream cheese and blend till smooth.
- Serve and enjoy!
Questions for you:
What are your favorite fall recipes?
What is a staple at your Thanksgiving Table?
I can’t wait to hear!:)