Butternut Squash Soup

Happy Monday! Fall is finally here,  This weekend we went apple picking at the farm and it made me think of warm fall soups. Growing up i used to help my grammy make pumpkin soup and it was my favorite. Today, i made butternut squash soup and guys let me tell you, its easy to make and it’s an amazing process because your whole house will smell heavenly.

 I just love fall. It’s such a romantic and colorful season. I love watching trees change their colors, halloween ( our sweet girl Yuki was born on Halloween), wearing warm  scarves and fall hats, eating pies and picking pumpkins and apples. Such a heartwarming time!

Most important ingredient is butternut squash.

Well, let’s get started with the recipe!

Perfect Fall Soup

Perfect Fall Soup

 

Ingredients:

  • 1 medium size butternut squash
  • 1 medium size apple,peeled and cut in cubes
  • 2 bay leaves
  • salt and pepper to taste
  • about 1 tsp curry powder
  • 1 tsp ginger chopped
  • 2 large cloves of garlic chopped
  • 3 tbsp of olive oil
  • about 8 cups of water or vegggie broth
  • peanuts to garnish (optional)
  • parsley to garnish

Directions:

  1. Preheat oven to 375°F.
  2. Cut the butternut squash in half lengthwise using sharp knife. Be very careful

    Cut it in half lengthwise

    Cut it in half lengthwise

  3. Scoop out the seeds.
  4.  Coat the squash using hands with olive oil then season with salt and black pepper.

    Coat with olive oil then season

    Coat with olive oil then season

  5.  Place the squash on parchment lined baking sheet.
  6. Bake for about an hour to 1:20 min depending on the size of the squash.

    Cool it for 10 min

    Cool it for 10 min

  7. Remove the squash and let it cool for about 10 min
  8.  Using ice cream scooper scoop the squash out of the skin.

    Scoop it out

    Scoop it out

  9.  In a large pot heat heat olive oil over medium heat.
  10. Add garlic, ginger. Season with salt, pepper and curry.
  11. Now add apples.
  12. Sautee for few minutes.
  13. Now add water or veggie broth then squash and bay leaves.

    Simmer for 20 min

    Simmer for 20 min

  14.  Bring the soup to boil then reduce the heat and simmer for 20 minutes.
  15. Puree the soup using blender. Please be very careful when blending hot liquid. I have a small blender so i used small portions and slowly poured into the blender little by little, Fill the blender half way to avoid accidents and splashes. Always cover the lid with towel to avoid getting burned and getting splashed.
  16. Garnish with parsley and peanuts.

    All done!

    All done!

ENJOYYYYYYYYYYYYY!!!!