When there’s a rumbly in your tummy, and a chill in the air, nothing can beat this soup.
My recipe (I don’t measure exactly, so taste often and tweak to how you like it):
Peel and take out seeds in 1 butternut squash, cube.
In a casserole dish, add
- the cubes,
- 4T olive oil,
- 1t each of: onion powder, garlic powder, salt, cinnamon, nutmeg, cumin, ginger, allspice, and a dash of pepper.
Toss together well, so all cubes are covered in oil.
Bake at 350° for 40 minutes.
I then let cool, then bagged in fridge overnight.
Add cooked squash cubes, 2oz cubed cream cheese, and 2C veggie broth (any brand canned or boxed) into a blender and purée until a fine liquid.
In a large pot, add:
- the squash purée,
- 1C half&half,
- 6oz apple juice,
- 3T brown sugar,
- 1/2t of each of the following: cinnamon, nutmeg, allspice, and salt.
Over med-low heat, bring soup just to a simmer, stirring often. Cover and let barely simmer 30 minutes until piping hot.
Serve in a bread bowl topped with some toasted pumpkin seeds for that special touch.
Serves an entire large family with enough for lunch the next day.