Fall weather tends to stir up a few mixed emotions. On one side, the cooler weather is a welcome change of season - winter is closer, ski season will begin, and you’ll soon have that excuse to stay in with a cozy fire and binge watch your favorite shows. On the flipside, the dark, foggy mornings and slight chill in the air sadly means we are officially saying goodbye to summer and those warm pool days, outdoor picnics, and sunny hikes. To help you ease into Fall, this is one of my favorite soup recipes from Love and Lemons. It’s easy, healthy, and doesn’t require a ton of ingredients.
WHAT YOU’LL NEED
2 tablespoons extra virgin olive oil (EVOO)
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
2-3 garlic cloves, chopped
1 tablespoon fresh sage, chopped
½ tablespoon fresh rosemary, minced
1 -2 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
SOUP TOPPINGS
Chopped parsley or cilantro or both
Toasted pepitas or pine nuts
Crusty bread / croutons
HOW TO MAKE
In a large pot, add oil and heat over medium heat. Add the chopped onion, salt, and several grinds of fresh pepper. Sauté until soft, 5 to 8 minutes.
Add the cubed squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, about 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add more broth a tablespoon at a time and blend. Season to taste and serve with toppings.
Time: 1 hour
Yields: 6 servings