Updated: Nov 21, 2022
The first day of fall!
I can already feel the crisp cool mornings ushering in the new season. Pumpkins embellish doorsteps, and I know apple picking isn't far away. With the changing weather, a new menu will bring familiar autumn flavors to my family's table.
Another thing to love about fall is that it's soup season and that means being able to throw together a delicious meal and stretching it all week.
Let's take a second and pray together for this new season, friend!
Lord, please watch over this precious person right now. Would you please whisper truth to their heart this very moment? Please refresh us all with your presence, help us to be content in you, and always run to you first. I pray that whatever this next season holds for us all, each person would press into you and know YOU have already planned every single one of our days and YOU are in control of every hour. Help us to trust in your great design for our lives and be obedient in every day. Nothing is wasted when it's for your Kingdom. Amen.
Head over to Tennessee Valley Living to watch my live TV interview showcasing the steps for this recipe, here.
Autumn Squash Soup
32 oz (2 lbs) Butternut Squash
2 Tablespoons of Butter
4 Cups Vegetable Broth
1 Yellow Onion
1 Granny Smith Apple
3 Cloves Garlic
1 Cup Heavy Cream or 1 Can of Light Coconut Milk
1 Tablespoon Fresh Rosemary*
1.5 Teaspoons Fresh Sage*
1 Teaspoon of Cinnamon (roughly!)
Salt and Pepper
* Optional: More herbs as needed for garnish.
Heat a cast iron pot or other soup pot to medium heat.
While your pot is heating, chop the granny smith apple and yellow onion.
Melt the butter and then add the chopped ingredients to the pot. Sauté for 3-4 minutes until onions are translucent.
Chop the rosemary, sage, and garlic and add to the pot. Stir for 1 minute.
Salt and pepper to your heart's desire.
Dice the butternut squash and add to the pot. If using a whole butternut squash, chop in half lengthwise and then score the squash. The squash should pop out in cubes. Remove any outside skin of the squash from your cubes.
Add the 4 cups of chicken broth and bring the soup to a boil.
Pour the heavy cream or coconut milk into the pot.
Turn the heat down and simmer, uncovered for 15 minutes.
Sprinkle the cinnamon over the soup and stir.
To blend, use an immersion blender or let the soup cool slightly before using a blender and blending in batches. If using a blender, add the soup back to the pot and reheat as needed.
Garnish your soup with more chopped herbs if desired.
I personally like this dish with a crunch and when saltines simply won't do, sourdough croutons are just the ticket.
To make this topping chop some sourdough bread into squares, toss with olive oil and salt and pepper and sauté until crispy. Top with parmesan cheese.