Fall Squash Soup

Fall brings an abundance of hearty, nutritious, and delicious squashes. From butternut to hubbard, each variety of squash brings forth a slightly different flavor and texture profile.

Here is a simple yet delicious fall squash recipe. It can be prepared using most any kind of squash, including acorn, butternut or pumpkin (yes, pumpkin is a squash!). I suggest trying it out using different squashes each time, and see if you can pick up the difference in flavors.

Fall Squash Soup

Ingredients:

• 2 pounds squash (butternut, acorn, delicate, pumpkin, kobocha) (about one medium sized squash)
• 1 medium yellow onion
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon each salt & pepper
• 1 cup unsweetened almond milk
• 1 cup chicken broth

Directions:

1. Pre-heat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and grease with non-stick spray or butter.
2. Peel squash and cut into slightly larger than bite-sized pieces. Dice onion. Combine squash and onion in a large mixing bowl and toss with pumpkin pie spice, salt and pepper. Add to greased baking sheet. Bake for 45 minutes or until vegetables are tender and beginning to caramelize.
3. Place cooked vegetables in blender. Add almond milk and chicken broth. Puree until fully combined and smooth. Add additional liquids as needed.
4. Pour into bowls and enjoy with a slice of toasted baguette.

Squash soup freezes well. Make a large batch, divide into small serving sizes, and enjoy at a later time.