I think more than Pumpkin Spice the true herald of fall is the re-emergence of squash soups. The most coveted of course being the time honoured butternut squash soup. It’s a personal favourite and you sprinkle a little goat cheese on top and man oh man, it’s heaven. Here’s my recipe for a creamy treat that could replace turkey any day.

Ingredients

1 medium butternut squash, peeled and cut into 1-inch cubes

1 tablespoon olive oil

1 medium onion, diced

5 cloves of garlic roasted

2 teaspoons grated fresh ginger

3/4 teaspoon sea salt

1/4 teaspoon pepper

1/2 teaspoon dried thyme

4 cups chicken stock

3/4 cup half & half cream

Fresh thyme sprigs and crumbled goat cheese as garnish

Instructions

  • In a large pot heat olive oil & add onion, ginger, salt and pepper, and thyme, and sauté until the onion is soft and transparent.
  • Add the cubed butternut squash and roasted garlic to the onion mixture.
  • Add the vegetable stock and stir to combine, the liquid should not cover your cubed squash but be about a ½ inch below. Cover the pot and bring to a boil over medium-high heat.
  • Once boiling reduce the heat and simmer for about 20 minutes or until the butternut squash is very tender.
  • Remove the soup from the heat and add the half & half
  • Puree with either a immersion blender or in small batches in a typical blender.
  • Serve while still hot, sprinkling with goat cheese and topping with a sprig of fresh thyme.