Fall = Soups

soup season is here.

comfort in a bowl, with a side of crusty bread.  

today's flavour of choice...Butternut Squash.   a few weeks back, my cousin A, sent me an email raving about this soup.  she said it was a fall favourite and insisted i give it a shot.  she was spot on, this soup is delicious!  creamy, with a little bit of a kick.  Mmmm. 

with a belly full of soup and A LOT of bread, i'm off to enjoy a family walk.  this is the best time of year for them, the sidewalks are scattered with crunchy leaves, made for stepping on.  i'm a giant kid when it comes to this, going out of my way to step on as many as possible.  oh how easily i'm amused...

Roasted Butternut Squash Soup

Ingredients:

6 Tbsp onion, chopped
2 Tbsp butter
6 cups peeled and cubed butternut squash
2 Tbsp olive oil

3 cups no-salt added chicken broth
1/2 tsp thyme
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
6 oz cream cheese

Method:

Preheat oven to 375F.  Place squash into a single layer on baking pans, drizzle with olive oil, tossing to coat.  Roast, turning once, until fork-tender and caramelized 30-35 minutes.

In large saucepan, saute onions in butter until tender, about 5-7 minutes.  Add in cooked squash, broth, and spices.  Bring to boil; reduce heat and simmer for 20 minutes. 

Puree soup and cream cheese in a blender or food processor in batches until smooth.  Return to saucepan and heat through.  Do not allow soup to boil.

Serve.

Yields: 4 servings

adapted from allrecipes.com