With fall in full swing now, the butternut squash is abundant. I’ve started grabbing one or two every time I’m at the store. I’m becoming that lady. But, how can I resist – I’m discovering so many delicious ways to make it. This Creamy Butternut Squash is at the top of the list.
I’m smitten with this soup. It’s:
& Perfect for chilly weather
Fall is my favorite season for so many reasons, but this fall is my favorite so far. I’m loving the cooler temperatures for hiking and sweater weather. After a busy summer and early fall, we are starting to slow down a bit. Having our pup Julia is making us take advantage of every moment outdoors, and we’ve gotten back into some trail running.
I got a $500 bonus at work… and well, Ryan’s Christmas shopping is DONE.
His dreams came true when we spent all of it on getting a new backpacking tent, sleeping bags, a two person hammock, and waterproof hiking shoes for us both. He has literally been glowing as he’s planning spring backpacking trips, and I have a feeling we will be heading to Southern Utah this winter with Julia!
- ¼ cup butter
- ¾ cup brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp cloves
- Salt and pepper to taste
- 1½ cups chicken stock
- ½ cup apple cider
- 8 cups butternut squash, cut into 1 inch cubes (about 2 lbs butternut squash)
- 2 carrots, sliced
- 1-2 cups fat free half-and-half
- Croutons and chopped pecans
- Peal and cut butternut squash into cubes.
- In a large pot, melt butter over medium heat. Add brown sugar and spices to the melted butter and stir for 1 minute.
- Add chicken stock and apple cider. Bring to a boil.
- Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer until the squash and carrots are soft and can easily be poked with a fork; about 30 minutes. While it's cooking, make sure to check the liquid and add more chicken stock if necessary.
- Pour everything into a blender. Puree until mixture is smooth.
- Blend in 1 cup of half and half. Gradually add more until the mixture reaches the consistency of a creamy soup.
- Pour the contents of blender back into the pot and keep warm until ready to serve.
- After serving soup into individual bowls, garnish with croutons and chopped pecans.