A favorite soup for my favorite time of the year. Fall reminds me of my parents small farm and the pumpkins we would pick every year. This creamy, bisque style soup reminds me of falling leaves and fireplaces. Serves 4 to 6.

Ingredients:

– 2 tablespoons olive oil

– 1 large visalia onion (or 3 shallots), chopped

– 2 (32-ounce) package pre-cut butternut squash (or 2 pounds peeled and cubed fresh butternut squash)

– 1 teaspoon cinnamon

– 1 tablespoon pumpkin pie spice

– Salt and Pepper to taste

– 2 (32-ounce) container low-sodium chicken stock

 

Directions:

1. In a saucepan or Dutch oven, heat olive oil and sauté the onions for 5 minutes or until translucent.

2. Add the butternut squash, cinnamon, pumpkin pie spice, salt, and pepper.

3. Add the chicken stock and bring to a boil.

4. lower the heat and simmer for 40 minutes.

5. Taste and adjust the seasonings if necessary.

6. Remove from the heat and allow to cool in order to avoid hot liquid spurting from the blender.

7. Puree, in batches, in a covered blender on low speed.

8. Reheat the soup and serve in bowl with Moroccan bread.

Enjoy!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

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