A Taste of Fall

Fall has finally arrived here!  We had several weeks of warm, pleasant weather, and then overnight the flip was switched and suddenly it's downright chilly.  The last few days I don't think the house has gotten above approximately 62 degrees and I spent the majority of my time wearing five layers and hanging out on the couch under blankets.  Thankfully the heat has kicked in now and today I was able to extract myself from my cocoon and make this soup.

I had planned on trying out this recipe for Butternut Squash Soup today anyways, but the weather turned out to be raining in addition to just being cold, perfect for a comforting bowl of soup.  There's nothing like a bubbling pot of soup on the stove to make the house feel more cozy.  Especially one that's so simple and delicious!

The only prep work required is chopping up the squash, onion, garlic, and some fresh ginger.

Melt some butter in a big pot and cook up the onions for a couple minutes.

Add the garlic, ginger, and squash and cook some more.

Pour in some water and let it simmer until the squash is tender.

Then puree it all up in the blender and voila!  Yummy squash soup.

Perfect for a cozy evening at home listening to the rain.

Butternut Squash Soup


2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) peeled fresh ginger, chopped
2 garlic cloves, chopped
2 3/4 pounds butternut squash, peeled, seeds removed, cut into cubes
1/4 cup fresh orange juice

Melt the butter in a large saucepan over medium heat.  Cook the onion until fragrant, about 2 minutes.  Add the ginger, garlic, and squash.  Cook, stirring occasionally, until fragrant, about 6-8 minutes.  Stir in 4 cups water.  Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes.

Puree the soup in two batches.  Stir in the orange juice and 1 1/2 teaspoons salt.  Serve hot.  If desired, garnish with sour cream.

Source:  Great Food Fast