My tastes definitely change with the seasons. In autumn I crave the flavors of squash, pumpkin and of dark leafy greens like kale and swiss chard. This fall soup is so warm and inviting. It’s the perfect weeknight butternut squash soup to share with friends.
Evenings are starting to be little chilly here in VA, so I’m starting to think about my fall recipes. This is one of my favorites. The bright lemon notes make it a fresh-flavored soup. It is deliciously creamy, even though it is dairy-free. As with all my recipes, this receipt is gluten-free.
Three Pepper Butternut Squash Soup with Lemon and Herbs
(Gluten-free, dairy-free, soy-free, nut-free, egg-free)
Makes 6-8 servings
2 Tsp olive oil
2 cloves of garlic, minced
2 cups of chopped onions
3 lbs of peeled butternut squash, cut into 1 to 1 1/2 inch cubes
1/2 tsp red pepper flakes
8-10 turns of fresh ground pepper (1/2 teaspoon)
1/4 teaspoon ground white pepper
1/4 tsp fresh thyme, finely chopped
1/4 tsp fresh rosemary, finely chopped
Juice of 1/2 lemon
Heat the olive oil in a large stockpot. Sauté the garlic, but do not brown. Add the onions and cook them until translucent in color. Add the butternut squash and sauté until fragrant – about 6 minutes. Add the three peppers, thyme, and rosemary. Cover the squash with 4-5 cups of water. Cover the pot and let simmer for 20 minutes. Let cool slightly (10 minutes, longer if using a plastic blender.) Squeeze the juice of 1/2 a lemon into the pot. In 3-4 batches, puree the entire contents of the pot, placing the pureed soup into a bowl, then back into the pot once all is pureed. Reheat the soup on the stove until the desired temperature – 3-4 minutes.
Let me know how much you enjoy it by posting in the comments below. Don’t forget your fall and autumn table decor from the shop!
Warm wishes to you!
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