Your local farmer’s market is loaded with all the ingredients for your fall feast.
In my mind, there is no better time to be in the kitchen than right now. The cooler temperatures cry out for warm, hearty meals that bring everyone together.
Normally I’m the only one in our house who will eat squash. But, there is something about this creamy, slightly spicy, butternut squash soup that makes it pass the test. Paired with a second season greens salad and a loaf of fresh bread – all purchased at the farmers market – it’s perfect for a fall lunch or dinner.
2 medium butternut squash
4 tablespoons finely chopped onion
2 tablespoons butter
2 tablespoons olive oil
3 cups chicken broth
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
¼ teaspoon sea salt
1⁄8 teaspoon ground cayenne
¼ teaspoon Sriracha sauce
8 ounces cream cheese, softened (you can use light or regular cream cheese)
Roasted butternut squash is ready to be added to the soup
An immersion blender creates a smooth
Garnish the soup with a little fresh rosemary,
Cut the butternut squash in half and clean out the seeds. Place the squash on a jellyroll pan and roast in the 350 F for an hour or until soft.
While the squash is roasting, heat olive oil over medium heat in the bottom of a large soup pot. Add the butter and heat until it is melted. Add the chopped onions and cook just until they’re translucent. Add the broth and spices to the onion and heat to a boil.
Lower the heat. Remove the squash from the oven and scrape the flesh from the skin and put in the soup pot. Discard the peels.
Add the cream cheese and mix everything together with an immersion blender. If you don’t have an immersion blender, you can process the squash and the cream cheese separately in a food processor or blender, then add to the soup.
Heat the soup through, making sure it doesn’t boil.
A version of this article appeared in a November/December 2016 print edition of
Photography courtesy of Kathleen Hennessy.