It may still be in the 80’s outside, but I am in denial and pretending that its fall! As part of this denial, I decided to make a quintessential autumn meal. This butternut squash soup recipe will not only fill you up for dinner, but will give you plenty of servings for the rest of the week. I think this meal is one of the first times I’ve heard my husband say he was completely full after a single bowl!

RECIPE: Butternut Squash Soup 
Makes 8 Servings 

SUPPLIES NEEDED:
Cutting Board
Knife
Glass Roasting Pans
Oven set to 400
Pot
Spoon
Immersion Blender
Ladle

INGREDIENTS: 
1 Butternut Squash
3 Carrots
1 Onion
5 Cloves Garlic
Chicken Broth
Ground Pepper
Fresh Nutmeg
Sage
Ginger

DIRECTIONS:
1) Cut the butternut squash into chunks and lay them skin down in a glass baking dish.
2) Chunk up the three carrots and lay them in the baking dish with the butternut squash.
3) Roast the vegetables in the oven for 30 to 45 minutes.
4) Remove the vegetables from the oven when they are nice and soft. Let cool while you begin preparing the rest of the soup ingredients.
5) Dice up an onion and let it begin cooking in the pot.
6) Mince up the garlic cloves and add them to the onion.
7) Using your fingers, remove the the skin from the butternut squash and toss the soft squash meat and the carrots into the pot.
8) Pour the box of broth over the vegetables, give it a good stir, and let it cook.

9) When everything has cooked together and is soft, use the immersion blender to turn all the ingredients into a single smooth soup.
10) Season the soup with sage, freshly grated nutmeg, ginger, and black pepper to your personal taste, but trust me that you don’t want to skimp on the nutmeg!
11) Serve fresh or let cool slightly before storing in the fridge for lunches. 

This is not a thin soup. This is a thick, stick to your bones, keep you warm all winter kind of soup.