Let’s get cozy, shall we? Today’s temperature finally allowed me to snuggle up in my favorite sweater. And now I’m dreaming of a cozy cool-weather meal. Like this simple soup.

Roasted Winter Squash Soup
Serves 4 to 6

np1001

1 large head of garlic
Olive oil
1 to 2 winter squash (butternut and/or acorn squash work well)
Salt & pepper
1 tablespoon butter
1 large onion, chopped
1 can pumpkin purée (not pumpkin pie filling)
4 cups unsalted chicken stock
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Sour cream or crème fraîche for garnish

  • Preheat oven to 425F.
  • Cut off the top of the garlic head and drizzle with olive oil. Wrap in foil and place in oven.
  • Cut a butternut squash in half and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place in an oven on a rimmed baking sheet and roast until tender, about 30 minutes. (Another option is to peel and dice the squash before roasting.)
  • Meanwhile, in a Dutch oven, heat together a tablespoon of olive oil and the butter. Add onion and cook until soft and translucent.
  • Once squash and garlic are done, remove from oven and allow to rest until cool enough to handle. Scrape tender squash out of shell and squeeze the roasted garlic cloves directly into the pot with the onion.
  • Add pumpkin, 3 cups of chicken stock, herbs, salt, and pepper. Bring to a boil, then reduce heat and simmer about 15 minutes.
  • Use an immersion blender to purée until smooth, adding stock as needed for desired consistency.
  • Garnish with sour cream or crème fraîche and sprinkle with fresh herbs just before serving with warm, crusty bread.

This is just one of many recipes bound to come your way this fall, so how about some adorable recipe cards to write them on? These cuties are yours for free! Just right-click on the cards and save to your computer. Then print, write, and repeat.

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