Fall Bounty and Squash Soup Recipe

Although I’m sorry to see the summer come to a close, I do enjoy all the fresh fruit and vegetables this time of year.

Sunday was open farm day in Nova Scotia. Lots of farms had entertainment of all kinds for those who visited. We went to one on the South Shore and they had music, hayrides, a food truck, and lots of other things to entertain.

On the menu for Monday at my house was homemade squash soup. I don’t make it very often but the squash was fresh picked and perfect for a batch.

I also bought local grown watermelon, potatoes, plums, pears, beets and of course Gravenstein apples. The apples will probably find their way into pies or apple crisp over the next week or so if I don’t eat them all first.

Here is my favorite recipe for the Squash soup.

Butternut Squash Soup

1 large Butternut Squash or enough to make about 6 cups
2 boxes chicken broth
1 medium onion
1 tablespoon Olive Oil
½ cup cream (can substitute milk or blend – add slowly the amount of cream depends on how rich you prefer your soup.)
Salt
Pepper
Nutmeg to taste (optional – but I prefer the soup with it in)
Parsley to garish (optional)
Garlic Toast – to serve with the soup (optional)

1. Wash and cut the squash in half
2. Roast cut side down on a baking sheet in the oven for about 45 minutes. Then scoop out the prepared squash.
3. In a large saucepan, slice and saute the onion in olive oil until tender. Add squash, chicken stock, nutmeg, salt and pepper. (I usually hold off with the nutmeg at this point. I add it in after step 5 and taste after each 1/2 teaspoon addition until it suits my taste.)
4. Bring to a boil and cook for 30 minutes until the squash is tender.
5. Puree squash mixture either in the blender in batches or with a hand blender in the pot until smooth – then return to saucepan.
6. Before serving add cream and heat through. Do not allow to boil once cream has been added or it will curdle.
7. Garnish with parsley and serve with garlic bread.

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About Linda Coeur

Women's Fiction Author
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