This hearty pumpkin butternut squash soup is packed with vegetables, and pairs with crusty bread for the perfect fall meal.
Hi, it’s me! The long lost blogger who promised in her last post to be back soon…
Sorry about that.
In all honesty, I haven’t felt inspired to cook much of anything for the past few weeks. Actually, I’ve somewhat avoided the kitchen altogether. Oops. Instead of monster salads and creative dinners, bagels, cold cereal and instant oatmeal have occupied my stomach since mid-August. Maybe a stray vinegar chip here and there. Veggies have been minimal. But that’s another post altogether. 😉
This past weekend, I got a little urge to cook that I haven’t had in weeks. I spent Sunday morning perusing some of my favorite cookbooks while sipping some decaf tea, and after a mid-morning nap I found myself at the farmer’s market for the first time since August. Hallelujah! It didn’t take long to decide what was on the menu; a crate of butternut squash stood front and center, and despite the warm, sunny day, I was craving a warm bowl of soup.
Given my recent lack of veggies, I thought it might be a good opportunity to ‘trick’ myself into some more of the good stuff, so I set out to make a soup packed with as many veggies as possible. Onions were obvious, and carrots seemed to fit, given their color. Celery- why not? And the secret ingredient: pumpkin! (Side note: a PSL is not in the cards for me this fall, so I had to get the pumpkin trend in somewhere, right?)
Packed with veggies, this soup needed minimal seasoning; a sprinkle of salty romano cheese and a side of crusty bread (I used this recipe), and you have the perfect fall meal! I like my soup on the thick side- an understatement by the look of the following pictures- but you can add extra liquid to thin it out.