Butternut Squash Soup

20130930_9288For the first time this season, I have butternut squash soup simmering on the stove.

Soup and a 1/2 sandwich are a favorite fall lunch and with a friend coming by to share a meal at 12:30, I wanted to make something special for us.

I’m happy to report some ingredients are from my garden or the gardens of friends — the squash, apples, celery, carrots and onions were all grown nearby. The spices and chicken stock were purchased.

The recipe is simple enough. Saute the chopped onion, carrot and celery in a little olive oil. Add 2 cloves chopped garlic. Once they are soft, add 6 cups of chicken broth, the squash cut in cubes, a tart apple if you have one. Then let it simmer away. In an hour or so, use an immersion blender to puree it all.

Along the way, taste the soup, you might want to add salt and pepper at the very least. If you used purchased chicken stock, it will likely be salty enough.

There are dozens of variations on this basic recipe including some that include turmeric, ginger, cinnamon, cardamom and cloves. So, get creative.

I added grated ginger. The aroma from kitchen is so good.

I’m going to serve the soup today with grilled cheese sandwiches on French peasant bread.

UPDATE: Before serving, I added chopped parsley to the top as garnish. The parsley was from the garden…of course!

My guest loved it.

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