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
- 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
- Pre-heat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and grease with non-stick spray or butter.
- 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.
- Place cooked vegetables in blender. Add almond milk and chicken broth. Puree until fully combined and smooth. Add additional liquids as needed.
- 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.