Fall Favorite: Butternut Squash Soup
Updated: Oct 2, 2018
It wouldn't be fall in our house if I didn't make Butternut Squash soup.
This is a Goodman family fave and originated in the kitchen of Tammy Goodman.
Yummy seasonal vegetables and fall flavors make this soup a definite fall favorite.
Butternut Squash Soup
1 Butternut Squash
1 Acorn Squash
3 TBS Butter
1/4 C Chopped Sweet Onion
1 Quart Chicken Stock
1/4 C Brown Sugar
1 8oz. Cream Cheese
1 tsp Black Pepper
Nutmeg (to taste)
Cayenne Pepper (to taste)
First, cut your squash in half and remove the seeds. Then brush with melted butter and honey.
Bake at 350 for 45 minutes on a baking sheet lined with foil.
During the last several minutes that the squash is cooking,
saute the onion with butter in your stock pot.
Scoop squash from the peel and cut into chunks.
Add squash and broth to the sauteed onion.
*If you do not have an immersion blender. Get one. Stat.
This is a great one to add to your Christmas wishlist.
Add the remaining ingredients and simmer. Add more chicken broth if needed.
Go easy on the cayenne.
Serve with a dollop of sour cream and sprinkle with cayenne pepper.
Or make pumpernickel garlic croutons*!
*These croutons really don't require a recipe. But here's how I made them.
Cut up half a loaf of pumpernickel bread into crouton size pieces.
Put in a ziplock bag and add olive oil until all pieces are covered.
Sprinkle with 1 tsp garlic salt then mix well.
Put in a single layer on a baking sheet and bake for 13-15 mins on 375
or until you reach your desired crunchiness. Store in an airtight container.
I have to say, I almost didn't share this soup recipe because I like to trick first time dinner guests into thinking I'm a gourmet soup chef with this recipe.
Just kidding. But it is that good.
Since the gig is up with my family, you should use this recipe to impress yours this Thanksgiving.