It’s getting darker earlier, the temperature is dropping and the leaves are turning colours. It’s fall and to me that means more soups, more warm food and feasting off the harvest.

One of my favourite recipes to make this time of year has got to be Butternut Squash soup. I’m not entirely sure where I had it first, but it was so amazing, I just had to learn how to make it myself. And who knew such a beautiful, savoury soup could be so easy to make? I made it for Thanksgiving dinner and I want to share my recipe with you.

Butternut Squash Soup (6-8 servings)

2 medium-large carrot
2 celery stalk
1 medium onion
5-6 cloves of garlic
1 medium sized butternut squash
Chicken Broth/Cubes (you can substitute with Veggie broth)
Milk (optional)
Salt, Pepper
Cooking Oil

1) Slice and dice carrots, celery, onion and butternut squash. Butternut squash can be difficult to cut, so be careful! I like to cut it up first and then remove the outside, it makes it a little easier.

2) In a big pot, pour a little bit of cooking oil (a tablespoon or two will do) over medium heat. Throw in the onions and garlic and toss around for a minute. Add the rest of the vegetables and stir until the onions are clear.

Then use either premade chicken broth or use a cube of prepared chicken stock (these things come in handy!) and add until you just cover all the vegetables.

Cover and let boil. It should take about 20 minutes for the vegetables to boil – but the best test is to poke a fork through the squash. If can easily go through the squash, it’s ready.

Using a food processor or blender, pour in equal amounts of the liquid and the solids. Blend until smooth.

Put the pureed soup back into the pot and switch to low heat. Add as much milk as desired to make the soup creamier – it’s just as good without it. Then add your seasoning – salt and pepper.

The soup is fantastic both warm and cold. Enjoy!