Butternut Squash Soup with Seed Toast

There’s a new favorite on my fall shopping list:  Butternut squash. I find it has more flavor and is sweeter than acorn squash or pumpkin.  And what is with the pumpkin craze? I’m always amazed at all the options at the grocery stores this time of year. Spoiler alert: You really aren’t yearning for the pumpkin – just those favorite spices.  Cinnamon, nutmeg and cloves give everything that warm, familiar taste. And, don’t forget the sugar too… I have a strong childhood memory of begging my mother for a spoonful of pumpkin from the can – big mistake!

So I digress…

Butternut squash soup is super easy to make.  I made a two-ingredient version last year that was absolutely flavorful.  Roasting the squash will give you a stronger and intense flavor then merely cooking it on the stove. You can make the soup sweeter or savory based on your palate.  One of the first soups I had tried was the Panera version but realized after I had made it myself, there’s was too sweet.  They use other ingredients that make it sweeter and richer and of course adds more calories. There is no sugar in this recipe or cream.  It’s all natural goodness makes it an easy substitute for pasta sauce.  Thin it out with a little water or broth and toss with pasta and some fried sage and Parmesan cheese – yummy!

Tip: Serve in mini-carved pumpkins for a beautiful addition to your Thanksgiving table!

Recipe – Serves 4-6

1 lb of butternut squash, diced into 1-inch cubes

1 granny smith apple, peeled and diced into 1-inch cubes

1 small onion, cut into wedges

1 tablespoon of olive oil

2-3 cups of vegetable broth or stock

Water, salt and pepper

Optional Toppings:  Dave’s Seed Bread (toasted and cubed), pumpkin seeds, Gruyere cheese, croutons

Heat oven to 400 degrees.  Spread squash, apple and onion to a nonstick baking pan.  Coat evenly with olive oil, salt and pepper. Roast for 25-30 minutes until soft.  Remove from oven and carefully add to high speed blender with 1 cup of broth to start.  Make sure you do not overfill the blender and be careful to let a little steam out.  Blend until all ingredients are combined.  Add more stock as needed to desired consistency. Add salt and pepper if needed.

Pour immediately into soup bowls and top with desired toppings.

Soup Additions: 1 cup of pumpkin or plant milk will add more savory flavors along with a sprinkle of cheese.

Soup to Sauce: Thinned out squash soup makes a fantastic, healthy sauce for your pasta!

Fall at its best: This soup makes a statement on a holiday table.