StilettoChef

Fall is in the air, feel that crisp and cool stint of a breeze, leaves change into their autumn wardrobe, you dust off those fall boots finally in season, the smell of pumpkin spice, cloves, and allspice are in the air. All things magical and whimsical  begin to appear. It’s time to start cooking Fall too! This is my favorite simple soup that’s a saute, cook and puree. Such a droolfest easy recipe that you can make and really truly impress your hot date with on a chilly, windy, fall night….

1 tablespoon ex virg olive oil

2 1/2 cups butternut squash, halved, peeled, seeded, and cut into 1-inch pieces

1 cup sweet potato

½  diced red onion

2 carrots, peeled and diced

3 Cups chicken stock

1/2 teaspoon salt  to taste

1 tablespoon pumpkin spice

2 tablespoons butter

1/2 cup light cream or heavy cream

¼ cup maple syrup

1.) In a large saucepan, add the olive oil and caramelize the onions to a beautiful golden brown.

2.) Add squash, sweet potato, carrots, caramelize  until golden brown. For aromatics add the pumpkin seasoning ( cinnamon, nutmeg, cloves and ginger)

3.) Add the chicken stock and salt. Simmer, uncovered, until squash is very tender, about      40 minutes.

4.) Puree soup in a  food processor or a hefty blender add more stock to achieve desired consistency. Gently add in heavy cream and maple into the soup until a velvety, whimsical texture appears and you start to drool.

I love serving my Fall Butternut Squash Soup with pumpkin seeds and dried cranberries on top. Add a dash of cinnamon if desired. Enjoy served in small mugs, shallow bowls or even fabulous martini glasses! Cheers to a sexy and healthy Fall! xxck♥