Fall means turning leaves, sweaters, crisp air, and squash. Seriously, squash.
Not only is it in season (i.e. super cheap) right now, nothing is better for a chilly fall evening than a warm, filling dish!
I have made a LOT of different squash dishes, but I had never attempted soup. And I don’t know why I waited so long, its super easy, and super delicious!
One of my clients gave me some amazing butternut squash from her garden, and oh my goodness, its is SO GOOD!
I started by cutting the squash in half, then placing it “face down” in a baking pan and baking it at 350º for about 90 minutes.
At this point they should be nice and mushy. Scoop out the innards and give them a whiz in the food processor with 1/4 C of almond milk til the mixture is nice and creamy.
Then transfer the mixture to a sauce pan and add 3 C of vegetable stock. Whisk together until incorporated and heat through over medium heat. I also added 1 T of honey, and salted to taste. You can make this as sweet or as savory as you want.
Dish up and enjoy! I served this with some toasted, homemade french bread. Not only is this soup delicious, it is a really frugal, filling meal!