September is one of my favorite months – clear skies, cool breezes, leaves starting to turn. Seems like a great time to make soup! Plus, soups are a great way to incorporate a variety of vegetables into your diet. Here’s a very easy recipe to try:
2 20-ounce packages (2-1/2 pounds) pre-cut butternut squash (if using fresh squash, you’ll need one large squash or 7-8 cups cubed)
1 red bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed and peeled
7 cups water
1 tablespoon salt
2 tablespoons raw honey or sugar
1/2 cup heavy cream
Combine all of the ingredients except for the heavy cream in a large stock pot. Bring to a boil, then cover and simmer until vegetables are very tender, about 35 minutes.
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more honey/sugar).
I found this recipe at: http://www.onceuponachef.com/2013/10/easy-butternut-squash-soup.html