I know, I know. You must be thinking: ‘What in the world is she doing making an Fall-style dish?’ Well, sometimes you’re just in the mood for some soup. And why not slurp your way to the first day of Spring with this vibrant orange soup.
My Aunt Becky, who provided the recipe and inspiration for this dish, suggests making it for your main course by adding in gnocchi or ravioli. How amazing! Yum! She says her two little boys love it! She also uses fat-free half-and-half instead of heavy cream.
The soup has lovely sweet notes from the squash and spices, and when you get a bite with pepper, your taste buds go wild. 🙂
I made this soup as the first course for a special meal for Logan.
Since I don’t eat beef, we NEVER EVER have any sort of red meat in our house (unless I’m out of town or something). But, as a treat…and because it was on sale…I bought him steak.
Yes, I’m a good wife. 😉
And this was his scrumptious main meal (to me…not so much, but he said it was delicious)!
Sweet & Spicy Butternut Squash Soup
adapted from Becky Smith
- 1 large butternut squash
- 1 cup vegetable stock
- 1 teaspoon pumpkin pie spice
- 1/2 cup heavy cream
- 1/2 cup skim milk
- fresh ground black pepper, to taste
- Preheat the oven to 350°.
- Cut off stem of squash, then halve.
- Place in ceramic dish with 1/2 inch of water and bake for about 30-45 minutes, until tender (stick a fork in it to test).
- Scoop out flesh and place in blender or food processor with the broth. Puree away!
- Pour into pot and add the spices and let simmer 10-15 minutes. Turn heat to off, add the milks. (Don’t let it boil and curdle!).