Tuesday's Hues | Butternut Squash Soup Recipe

Happy Tuesday! Last week, I mentioned that I visited Burt's Farm. While marveling at all the beautiful pumpkins and gourds, I asked Julian and John to help me pick a few for some fall inspired meals. One of my favorite soups comes from Panera Bread, Autumn Squash Soup. I decided to do some "Pinteresting" to get new ideas and recipes for soups since the weather is taking a cooler turn (Thank You, LORD!) For me, soup is a comfort food and perfect for cooler weather temps. I found a few recipes for Butternut Squash Soup and tweaked them a little for our taste buds. 

Julian & John picked a nice medium sized Butternut Squash.

John, fascinated by the squishy bits inside the squash after I cut into it.

INGREDIENTS:

1 Butternut Squash (cubed)

1 TBS - extra virgin olive oil

1/2 - small white onion (diced)

1 cup - carrots

32 oz. - vegetable broth (plus, 8-12 more oz to thin out the thickness of the soup)

2 cups - apple juice or cider

1/2 tsp - curry powder

1/4 - cinnamon

1/8 tsp - nutmeg

1/2 cup - canned pumpkin

2 TBS - butter

4 TBS - whipped cream cheese

1 TBS - brown sugar

Dash of salt

Half & Half or Heavy Whipping Cream (depending how thick and creamy you want your soup)

DIRECTIONS:

1. Heat oil in a large saucepan or soup pot on medium heat. Saute onions until soft (try not to over 

    cook or cause to burn).

2. Add vegetable broth, apple juice (or cider), squash, carrots and spices.

3. Bring to a boil. Reduced to simmer and continue to cook for 15 minutes or until you are able to           easily poke a fork through squash and carrots.

4. Remove for the heat source and add pumpkin, cream cheese and brown sugar. Blend soup mixture       in an electric blender a little at a time and return to saucepan, or use a hand blender to puree until         smooth. 

5. Add half & half (or heavy whipping cream) and salt to taste. Also, add more vegetable broth to           thin the soup out, if so desired.

6. Stir soup over low heat. Serve with a dollop of sour cream and a sprinkle of cinnamon or with a           side of *sourdough bread.

*I made grilled cheese with sourdough bread to pair with the soup. They loved it!

Butternut Squash Soup. Delicious! 

*If you like this and decide to give this recipe a try, I'd love to hear what you think.

God is Good. Love is Life.

-KB