Fall Has Arrived: Squash Soup

Wow, fall really snuck up on me this year. I am busy catching up on reading for class (it might be a bad sign that I have to catch up on week three, but I won't worry about that now).  I am also starting to prep some of the first foods of fall 2011.

Tonight, I made beet risotto from a previous post as well as crunchy, crusty loaf bread.  Additionally, I prepped a new squash soup I found when looking for an easy recipe on The Food Network. It is simple and delicious.  I suggest you try it during your fall transition to help ease you in.

Squash Soup (from Alton Brown)

What You Need

6 cups (about 2 large squash) seeded 2-inch wide chunks squash (butternut squash or other)

Melted butter, for brushing

1 tablespoon kosher salt, plus 1 teaspoon

1 teaspoon freshly ground pepper, plus 1/2 teaspoon

3 cups vegetable stock

4 tablespoons honey

1 teaspoon minced ginger

4 ounces heavy cream

1/4 teaspoon nutmeg

What You Do

1. Preheat the oven to 400 degrees F.

2. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper.
3. On a pan, lay the squash flesh side up.
4. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
5. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger.
6. Bring to a simmer and for 10 minutes.
7. Blend.
8. Stir in heavy cream and return to a low simmer (I didn't have cream, so I skipped this step).
9. Season with salt, pepper, and nutmeg.

Bring on fall!

Beautiful fall tree from The Daily Balance