Autumn Squash Soup

I tend to shy away from soups and stews during the summer months here in Texas - it's just simply too hot for that stuff! But come Fall, I'm ready to bust out some of my favorite slow-cooked recipes!

Autumn Squash Soup is a perfect recipe for a slow Sunday when you've got plenty of time to allow the veggies and stock to simmer. I prefer the soup smooth and creamy, so I pull out my immersion blender. But you're welcome to leave the soup chunky more like a classic vegetable soup.

You could serve this soup as an appetizer to a holiday meal. But it also works wonderfully mid-week for a little soup and sandwich duo. To accompany my Autumn Squash Soup, I served up turkey-cranberry sandwiches. Just pile up deli turkey, crisp bacon, smoked gouda, and spinach on your favorite bread schmeared with prepared cranberry sauce. How easy is that?

Autumn Squash Soup

Ingredients

· 2 tbsp olive oil

· 1 onion, diced

· 1 garlic clove, minced

· 1 butternut squash, peeled, seeded and diced

· 3 carrots, peeled and diced

· 1 tsp salt

· ½ tsp black pepper

· 2 tsp cinnamon

· 2 tsp dried sage

· 1 tsp ground ginger

· ½ tsp chili powder

· 1/8 tsp nutmeg

· 1/8 tsp cayenne pepper

· 1 cup pumpkin puree

· 2 tbsp brown sugar

· 6 cups chicken stock

· Half & half

· Pomegranate seeds

In a large pot, heat olive oil over medium low. Sautee onions, garlic, butternut squash, and carrots for 3-5 minutes. Season with salt, pepper, and spices. Once onions are translucent, add pumpkin puree, brown sugar and 4 cups chicken stock. Simmer covered over low heat for 2-3 hours until all vegetables are very soft.

Using an immersion blender, puree soup until very smooth. Stir in remaining chicken stock and simmer for another 30 minutes. Taste and adjust seasoning to your preference.

Ladle into a bowl. Drizzle over a splash of half & half and top with a few pomegranate seeds if desired.

Serves 4

Gluten Free Friendly!