Recipe of the Month: Pumpkin Pie Butternut Squash Soup

best-butternut-squash-soup

Fall is here and it’s time to introduce one of my most favourite soup recipes!  It’s perfect for cold, rainy fall days, and smells delicious as it simmers in the pot.  Plus?  If you roast the butternut squash the day before, you can make this soup in less than 30 minutes!  Who doesn’t need a quick and yummy warm meal on busy nights?

The bonus about this soup is that my kids absolutely adore it.  If you REALLY want to be sneaky for your picky eating crew you can blend in pieces of chicken for some extra protein (I did this when I had my wisdom teeth out, ouch.).  The pumpkin pie spice makes this dish, and is what makes my kids come back for seconds!

Pumpkin Pie Butternut Squash Soup

Ingredients:

1 3-4lb butternut squash (roast this the day before for a time saving hack!)
2 tbsp vegetable oil (or olive oil)
3 leeks, sliced (white and light green parts only)
1 large sweet potato peeled and chopped
4 cups of chicken broth (or vegetable broth)
1 tsp pumpkin pie spice
2 apples, cores removed and chopped
1 tsp salt
¼ tsp black pepper
Optional: Apple juice or apple cider for thinning out soup if needed
Sour cream for garnish

Directions:
Time saving hack!  Do the first step the day before to make the soup prep much faster!

1. Start by slicing the squash lengthwise, and coating the flesh with a little olive oil.  Roast the squash facedown on a baking sheet in a 350* oven for about an hour, or until done.  Once cool enough to handle, scoop out the flesh into a bowl.

2. In a large pot, heat 2 tbsp of vegetable oil over medium heat.  Add in the leeks and saute for 4-5 minutes until soft.  Add in the apples, sweet potato, chicken stock and pumpkin pie spice and bring it to a boil.  Reduce heat and simmer for about 15 minutes, until the sweet potato is soft.  Stir occasionally to prevent sticking.  Add the roasted squash keep it simmering for another 5-8 minutes until the squash is incorporated.  Remove from heat.

3. Using an immersion blender, puree the soup right in the pot until smooth.  If needed, add a little of the apple juice/cider to thin out the soup until it’s the right consistency.

Enjoy!
Stephanie

 

About this series:  The food series was born out of my love of food – and my desire to share my kid friendly, husband approved recipes with all of you!  If you need the full story, I talk about why I started this series in the first place over here.  Every month in my newsletter, I release a new recipe – that same day, I will make public last month’s recipe here on this blog.  So, even if you’re afraid of another email in your inbox (don’t be, I promise I’m not annoying!) you can have access to a new thing to try.  If you ever give it a whirl, please let me know in the comments how it went for you and your family!  I look forward to sharing this little part of my life with you all!

Hello Friends

Here's a great place to keep up with my clients, my family, and even some pretty macro images!  My blog is a place where I can offer a highlight reel of my client's lives, but also where I can kick back a little and incorporate some of our own family memories too.  You may even find some photos of my silly puppy Watson too, because often he sits more still than my kids do for a photograph!  Well, I guess it helps that he can be fooled with treats - my kids are too smart for that.  

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