The leaves are gone, the first flakes have fallen, the clocks have turned back, and there are two things that I am interested in: squash and soup.  This time of year I become squash obsessed and am convinced that I will wake up one morning to bright orange skin.  But it will be so worth it.

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Butternut Squash Soup

1 butternut squash, peeled and chopped (seeds discarded)
3 large carrots, scrubbed and chopped
2 sweet potatoes (I used baked sweet potatoes but you could peel and chop them)
1 medium sweet onion, rough chop
3-4 cloves garlic, peeled and rough chop
3-4 cups broth (I prefer chicken bone broth), depending on how thick you like your soup
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon sea salt (more to less to taste)
4 sage leaves
Olive oil

-Heat olive oil in a large stockpot
-Sauté onions and garlic until translucent (5 minutes)
-Add all remaining ingredients and bring to boil
-Lower heat and simmer until vegetables are tender (30 minutes)
-Puree soup with an immersion blender (a regular blender will also work)
-Optional: top with roasted veggies and cinnamon

What is your favorite cold weather soup?


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