A rather fall dish

I think that my favourite thing about fall is all of the vegetables that come into season around now. Squash (of all types), sweet potatoes, Brussels sprouts, cauliflower, beetroots, mushrooms, cabbage… apples, pears, grapes, figs, cranberries, pomegranates… combine any and all of that with the warm, spiced (spiked…?) drinks and fuzzy socks, and it really makes me think that there is a lot to love about fall!

I think that I love fall so much because that is when my ABSOLUTE FAVOURITE vegetables come into season… squash! I have not met a type of squash that I didn’t like to this date. And as much as I love them all, I think I will always have a soft spot for the butternut variety. There is just something about that creamy, slightly pungent, totally delicious vegetable! And you can cook it up in so many different ways… but this just might be my favourite. Turning that pale orange veggie into a pot of delicious, nourishing soup just feels like the right way to use this veggie in the fall. (Go ahead, try and prove me wrong!)

I especially love this recipe because of all of the add-ons that it has – little touches, like the parsley and maple syrup (seriously, try this in your butternut squash soup… game-changer!) just make this soup something really special.

I have two-thirds of a butternut squash left from making roasted root veggies this past weekend, so this soup is definitely happening this week. Maybe roast up a few chicken breasts to go with it…? Add in a huge green salad and you have got yourself a meal.

Bon appetit!

Butternut Squash Soup:

· 3 tbsp. butter

· ¼ small red onion, chopped

· 1 medium carrot, peeled and chopped

· 3 tbsp. all-purpose flour

· 4 cups chicken stock

· 2 lbs. butternut squash, peeled, seeded and cut into large cubes

· 1 clove garlic

· 2 tbsp. dried parsley

· 1½ cups milk

· ½ cup light cream (I like using coconut milk here)

· 2 tbsp. maple syrup, or to taste

· Chopped fresh parsley, for garnish

· Freshly ground black pepper, for garnish

1) Using a large stockpot, melt the butter over medium-low heat. Add the onion and carrot and cook for 5 minutes or until tender. Sprinkle the vegetables with the flour and continue cooking for 3 minutes, stirring constantly

2) Remove from the heat and add the chicken stock

3) Add the squash, garlic and parsley. Simmer, covered, for 45 minutes. Set aside to cool for 10 minutes

4) In a blender or food processor, purée the mixture in batches until smooth

5) Return the soup to the pot and add the milk, cream and maple syrup. Stir to incorporate and heat through

6) Garnish with parsley and black pepper and serve immediately