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  • Writer's pictureKaren Calderon-Schweitzer

Fall Butternut Squash Soup

Happy Fall friends! I don't know about you but when the weather gets cooler and I see a little more rainy days, my brain is trained to think of comforting soups. Soups for me are a satisfying and delicious meal that I enjoy anytime of day, even for breakfast!

This creamy and luxurious Fall Butternut Squash Soup is perfect for warming up your mood specially during a chilly day. I took inspiration from a luncheon served at a hotel while attending a cosmetic conference with my husband in Los Angeles, the soup was served with buttery toast and a few toasted pepitas (pumpkin seeds) on top. I have since played with different toppings and the soup has become a Fall Favorite in my kitchen.

Butternut squash is rich in disease fighting antioxidants, vitamins, minerals and its mild flavor makes it pretty perfect for savory or sweet dishes. This soup is hearty, delicious and easy to make. You can make a vegan version by adding all veggie broth and omitting the heavy cream. It is also delicious topped with crunchy bacon pieces. I like to serve it with a few slices of crusty bread or croutons and a little bit of heavy cream.

Here is what you need:

2 Tablespoons butter 1 large butternut squash (about 3 pounds) peeled and cubed 1 medium onion diced fine 1 cup granny smith apple peeled and diced 1 clove garlic minced 1 teaspoon brown sugar 4 cups chicken broth or vegetable broth (add more depending on your thickness preference) 1 Tablespoon chopped fresh sage - use half if using dried sage 1 Bay leaf

½ cup heavy cream for garnish 2 Tablespoons fresh cilantro or parsley chopped for garnish Red pepper flakes - optional


In a soup pot, add butter and cook on medium-low heat until bubbly. Add onion and cook until it becomes translucent. Add garlic and cook for about one minute. Add brown sugar and cook for another two minutes.

Add butternut squash, apple, sage, bay leaf and chicken broth. Let it come to a boil and reduce heat to low. Simmer for about 20-30 minutes or until the squash is very tender.

Once the squash is very tender, turn off the heat and let it cool down. Place in a blender to puree or use an immersion blender to puree soup.

Once pureed, reheat the soup and add the bacon bits and combine. When you serve it, garnish with heavy cream, chopped cilantro or parsley and pepper flakes. Enjoy!


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