Do you every wonder why you love thicker soups and stews when the weather gets a little cooler outside? Dietary theories, like Ayurveda, talk about how our bodies need certain foods as the months get cooler. Our bodies are reacting to heat loss and so we begin to reach for more soups this time of year.
Also, shopping in season is great for your budget. It not only allows you to save money but you usually can buy local, which helps farmers and the environment in your area. Sounds like a win to me.
One of my favorite fall time foods is butternut squash. Rich flavor and color that can be used so many ways. The recipe below is for a butternut squash soup that is full of flavor.
What do you need to make Butternut Squash Soup?
- 1 medium size butternut squash
- 1 medium size yellow onion
- 2 cups broth (I use my chicken bone broth but your favorite will work)
- 1 tablespoon olive oil
- ¼ teaspoon nutmeg
- Salt to taste
- Pepper to taste
- Preheat the oven to 350 degrees. Slice the butternut squash in half lengthwise.
- Remove seeds and stringy flesh
- Place flesh down on baking sheet covered with parchment paper
- Bake between 30 and 45 minutes, flesh should be soft. Use a fork to test.
- While squash is baking, slice the onion.
- Place the olive oil in a saucepan on medium low heat, add the onion
- Cook slowly and low until onions are caramelized (great flavor, color should be a little brown)
- Remove squash from the oven and allow to cool. Remove flesh and add to the sauce pan.
- Add broth and use immersion blender and blend. Can also be done in a traditional blender.
- Add nutmeg, salt and pepper.
- Warm in saucepan and enjoy
If you double this batch, it is simple to freeze and makes great leftovers all season long. Soups are easy to freeze in mason jars. Just make sure to cool completely before putting the lid on and placing in the freezer. Also, leave about 1 inch of room on the top of the jar so it doesn’t break when it freezes.
What is your favorite soup to like to enjoy to warm up during the cooler months?