The Perfect Winter Squash Soup

Busy mothers, REJOICE!  This incredibly delicious squash soup is super easy to make and could be made ahead and tucked into the refrigerator for those nights where you just can't seem to pull dinner together.  Grab yourself a warm baguette and toss a quick salad together and you'll have a delicious, family friendly dinner with minimal effort.  With both my girls in dance after school, I have a few evenings during the week where I need something fast and easy to pull together or a casserole to that can just be thrown in the oven until we get home.  Soup is a wonderful option for nights like these and this recipe is amaaaaazing.

This autumn squash soup is an ideal mix of creamy, savory and even has a hint of spice. Yum. You won't be disappointed that you gave this recipe a try!  I chose to top mine with chopped green onions and roasted pumpkin seeds.  (yes, I'm still finding little ways to use them all up.  Adding them to soup, pasta and salads have been a few of my favorites.) 

Winter Squash Soup

*one pound butternut squash, peeled and cut into chunks

*one pound acorn squash, peeled and cut into chunks

*4 cups of chicken stock (homemade or store bought)

*1 1/4  cups heavy cream

*2 Tbls butter + 1 teas

*salt and freshly ground black pepper

*1/4 teas cayenne pepper, or to taste

*1/2 tbls sugar (optional)

Combine the squash and stock in a saucepan and bring to a boil.  Reduce heat to medium and simmer for about 25 minutes or until squash is very tender.  Let cool and do not drain. (you can do this the night before and store in the fridge overnight if you'd like)  Put cool mixture in a blender and puree. Return the puree to a saucepan and turn the heat to medium low. Stir in heavy cream along with the butter, salt and pepper to taste and the cayenne pepper.  Cook, stirring until heated through. (but be sure not to boil) Taste and add sugar and more seasoning if necessary.

That's IT, friends.  It's that simple.  If you want to add a bit more to the soup to make it even more filling, you could always add sautéed asparagus and/or mushrooms, sautéed shrimp, croutons... so many possibilities!

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