This is it! My favorite time of the year. I love fall and everything about it. The weather is turning cooler, the leaves are changing color and it’s time to start thinking about heartier meals.  It also means I can spend time in the kitchen without being so hot I could cry….heat and I don’t mix well. 😉 Butternut squash soup in a bowl with crusty breadSoup’s On – Butternut Squash Soup

Soup is one of my favorite meals and while the family and I love lighter soups that are broth-based sometimes it’s nice to change things up a bit and serve a nice cream-based bisque.  This is easy to make and perfect for both family meals and the holidays and has a slightly sweet, slightly nutty taste.

I think this would be great to serve on Thanksgiving or Christmas don’t you?

To make this a complete meal serve it with some fresh slightly crusty rolls, whipped butter and a salad. Butternut squash cut in half with seeds on cutting board

Butternut Squash Soup

Ingredients:

1 pound butternut squash, peeled and cut into cubes

5 cups low-sodium chicken broth

1/4 cup butter

1/4 cup all-purpose flour

3/4 cup half-and-half

1/2 teaspoon salt

1/4 teaspoon pepper

Cubed and diced butternut squash on cutting board

Add broth and squash cubes to heavy stockpot.  Cook over medium heat until fork tender, about 15 minutes.  Remove squash and place in blender and process until smooth.  Stir broth into the pureed squash and set aside.  

Melt butter in stockpot and stir in flour.  Cook over medium heat stirring constantly until smooth.  Ass the pureed squash mixture and increase heat to medium high and stir until soup thickens somewhat.  Reduce heat to low and add the half-and-half, salt and pepper.  Heat thoroughly but do not allow the bisque to boil.

Serve and enjoy!Butternut squash in bowl with spoon and crusty bread.

Are you a soup person? If so, what are some of your favorites to eat and to make?

hugs, Mary Beth cupcake 07.10.2016

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