It’s the time of year, and I have recipes that will give you all the feels.
Last Saturday, I had a soccer game and then a tea building event with my daughter’s team. The weather could not have been more breathtakingly gorgeous. I think that day was the first sign of fall, and it made my heart smile.
We finished up the event around 5, and we all decided to meet at Panera Bread for a nice dinner. So we all drove back to our side of town, and an hour later, we were all ready to indulge in some tasty flavors with our girls.
By the time we made it to Panera Bread, the sun was starting to set, and the air was a little bit crisper. Therefore, without hesitation, I focused right on the different soups they had to offer, and I am so glad I did.
So for y’all, I have a treat. I present to you this easy, delicious, and soul-soothing “Warm Autumn Soup.”
Ingredients 6-7 servings
- 2 Large butternut squash
- 3 Cups chicken broth
- 2 Cups heavy whipping cream
- 1/4 Cup honey
- 2 tsp salt
- 2 tsp black pepper
- Preheat oven to 400 degrees
- Wash and place squash in a deep pan filled halfway with water
- Cook for 40 minutes or until soft
- Remove from oven and slice open
- Discard the seeds
- Season with salt and pepper and let cool for 5 minutes
- Cut into cubes and place in a warm oiled (extra virgin olive oil) skillet
- Add chicken broth and lightly season
- Cover and cook on medium heat for until soft
- Remove from pan and place in a food processor to puree
- Place back in the pan and add whipping cream, honey
Serve warm and with your favorite sandwich and a beautiful crisp side salad.
You could have chosen any blog to read, but you chose mine, and I’m honored.