Nothing says Autumn to me more than a warm, butternut squash soup.

And what a perfect day to share a fall soup recipe – on the first day of fall!

Ingredients

2 tbsp olive oil
1 onion, chopped
1 clove garlic, chopped
2 cups butternut squash, peel and cut into small cubes
2 carrots, chopped
5 plum tomatoes, seeded and chopped, along with 2 tbsp tomato paste OR 1/2 cup of tomato puree
5 cups organic chicken or vegetable broth – if you don’t have stock on-hand, you can also use water with a bouillon
Salt and pepper

Method

In a large saucepan over medium-low heat, soften the onion and garlic in olive oil.  Increase the heat to medium-high, add squash and saute for 2 minutes.  Add tomatoes and saute for another two minutes.

Add chicken broth and tomato paste and bring to a boil.  Cover, reduce the heat and add salt and pepper to taste.  Simmer for an hour.

With a hand-blender, puree the soup into a creamy texture.  Serve with a drizzle of sour cream or cream.

Happy Autumn!