The Fall season is one of the things that I miss the most about growing up in the Midwest. Here in sunny Florida, we have no big changes in temperature or seasons. It does cool down a bit in the winter months, however, it is not unusual to have 80-degree weather in December. There is definitely less humidity during winter, so this is a nice change.
Anyway, my FAVORITE season was always fall. Even in Florida, I celebrate the fall season and decorate with fall colors, put out some pumpkins and start making fall recipes. One item that I make each year is Butternut Squash Soup. We have these really nice pumpkin bowls with lids and a pumpkin soup tureen. We just turn up the air conditioning and enjoy the flavors of fall.
On a recent trip to Williams Sonoma, I got all inspired to set a festive table in our dining room. I love their beautiful tablescapes and always try to give my table a theme for the season. I also love to get inspiration from Pottery Barn.
Here is the Butternut Squash Soup that my friend Jill shared with me a couple of years ago. The slight curry flavor creates a wonderful warmth.
Fall Butternut Squash Soup
- August 28, 2018
- 45 min
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- 2 tablespoons olive oil
- 2 cups chopped yellow onion
- 1 teaspoon curry powder
- Pince of cayenne pepper (optional)
- 6 cups of peeled and cubed butternut squash (about 3 pounds)
- 3 1/2 cups chicken broth
- Plain Greek yogurt (optional for a topping)
- Step 1
- Heat oil in a large soup pot over medium heat.
- Step 2
- Add onions and cook until soft, stirring occasionally
- Step 3
- Add curry powder and cayenne (if desired), stir for 30 seconds
- Step 4
- Add squash and broth and bring to a boil
- Step 5
- Reduce heat to medium-low
- Step 6
- Cover and simmer until squash is very tender (at least 30 minutes)
- Step 7
- Puree soup in batches in a blender OR I use an immersion blender, until smooth
- Step 8
- Return to pot if you use a blender and season to taste with salt and pepper
- Step 9
- Serve with a dollop of yogurt and some chopped cilantro (optional)