Living in Dallas, the unofficial start of fall is debatable. On my daughter's second Halloween, I had to return the adorable plush Carebear costume I bought her and exchange it for a lightweight Disney Princess tutu. It was over 90 degrees outside and heat stroke did not seem like a fun way to spend Halloween.
We did have a slight shift in temperatures this week, highs in the low 80s (after a summer of the 100s) with the nights dipping into the 60s. We ceremoniously turned off the air conditioning and opened all the windows to let in a lovely breeze, and I decided it was the perfect time for a wonderful fall dinner.
We're all soup fans at my house and this butternut squash soup recipe is a favorite. It's slightly sweet, almost rich, with a hint of roasted red peppers, and extra easy to make. It also helped my children to discover how much they enjoyed the flavor of roasted red peppers, which we now use in several other dishes and dips.
Butternut Squash Soup
6 Tbslp minced onion
4 Tblsp butter
6 Cups butternut squash (peeled, slightly cooked is better)
6 Cups chicken broth
1 chopped red pepper, or roasted red pepper
1 clove minced garlic
1/8 tsp cayenne pepper
1 8oz package cream cheese (light if you prefer)
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Slice the squash in half and bake just enough to soften the insides. Remove from skin, set aside.
Saute onion, garlic and red pepper in butter till soft.
Combine onion/garlic, broth, squash, and cayenne pepper in a pot. Simmer until the squash is tender.
Remove from heat, puree in a blender, until squash is smooth.
Add cream cheese, puree again, then return to heat and simmer for 1-2 minutes, stirring occasionally.
Serve with soft fresh bread and a bit of cream on top.
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