Butternut Squash Soup

Butternut squash soup is a fall staple at my house. I prefer to combine all of my ingredients in a one-pot wonder rather than roasting beforehand. The addition of heavy cream creates a smooth, velvety texture that warms the soul. So cozy up on a fall night with a big bowl and heavy pour.

RECIPE: BUTTERNUT SQUASH SOUP

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INGREDIENTS: serves 8-12

2 tablespoons olive oil

4 1/2 cups cubed butternut squash

1 onion, chopped

2 stalks celery, chopped

2 large carrots, chopped

1 bell pepper, chopped

1/2 cup chopped radishes

1 cup chopped apple

6 cups chicken stock
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2 teaspoons salt

2 teaspoons pepper

1 teaspoon cumin

1 teaspoon chili powder

1 tablespoon chopped rosemary

1 bunch thyme

1 cup heavy cream

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METHOD:

1. Peel butternut squash and remove contents; cube. Heat olive oil in a large pot over medium-high heat. Add the next 7 seven ingredients, and cook for 5-7 minutes; stirring occasionally.

2. Gradually add chicken stock, followed by the next 6 ingredients. Stir well to combine. Bring to a boil and reduce heat to a simmer. Cook for 25-30 minutes. Squash should be tender and easily pierced with a fork. Add heavy cream and allow to simmer for another 5 minutes or so. Remove from heat and transfer contents to a blender or food processor. Blend until smooth. Serve warm with a drizzle of olive oil or cream.