Autumn is my favorite season.
I love the cooler, crisp weather, the vibrant hue of fall leaves, my birthday and pumpkin everything.
But it also means some of my favorite fresh veggies are in season. It’s time to pick apples fresh off the tree at your local apple orchard. And to rejoice the return of the butternut squash.
Here’s my favorite fall soup recipe, adapted from my favorite cookbook Simply in Season. It’s beyond simple and absolutely delicious.
What you will need:
2 medium onions (chopped)
2 Tbsp. fresh ginger (peeled and minced)
2-3 apples (peeled, seeded and chopped)
1 butternut squash (peeled, seeded and cut into cubes)
4 cups vegetable broth
salt and freshly ground pepper to taste
Sauté onions in a large pot with in 1 Tbsp. of olive oil. Sprinkle in a little salt and pepper. (cook until onion is translucent.)
Add apple, butternut squash and veggie broth to pot and bring to a boil. Reduce heat and simmer until squash and apples are tender. (It takes about 25 minutes on my stove.)
If you like chunky soup, use a potato masher to mash the apples and squash (like me!) OR you can purée in blender until smooth.
Salt and pepper to taste. Garnish with chopped fresh parsley. Enjoy!
What’s your favorite harvest meal? Are you a butternut squash fan like the chicks? Tell us about your fave fall recipes in the comments!