Not everyone loves squash – it took me until my mid-30's to like it, but now it's one of my favorite things about fall. I've had squash soup at restaurants before and decided I could make my own, and make it with healthier ingredients. It was very easy and hit the spot on a cool fall day. Try it and let me know what you think.
Use as many organic ingredients as you can find/afford – the only thing not organic in mine was the pecans.
- 8 Tablespoons butter, pastured better is best
- 3/4 cup flour, I love Einkorn flour lately, here's why
- 2 cups milk (Anna suggested in the comments that we use cream instead, I love that idea!)
- 1 cup chicken broth (I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.)
- About 2 1/2 cups squash (I love Butternut squash the best) – it doesn't have to be an exact amount – see below for more info
- Approximately 1/4 c. real maple syrup, or more to your taste
- Add sea salt & pepper to your taste
- crispy pecans
Melt butter in medium soup pot. Add flour and whisk until smooth (let it bubble for a minute or two, but don't let it burn). Add milk or cream, chicken broth, and squash and keep stirring to be sure it doesn't stick or burn. (If you have any squash chunks in there that you don't think will fly with the kids, you can use a Hand Blender to make it a more smooth consistency). Mix in maple syrup, salt and pepper. When ready to serve, sprinkle some crispy pecans on top – this makes it! Fast, easy and yummy!
To get the squash ready for recipes:
Cut your squash in half length-wise, this can be awkward getting the knife through, so be careful. Scoop out the seeds. Set the pieces face up on a greased cookie sheet or a piece of parchment paper. Bake at 350* for 60 minutes or until the middle is soft when you poke a fork in. Let cool, then scoop out the flesh without getting pieces of the outside in it. Mash it up good, then I put it in freezer baggies in 2-3 cup quantities to use in recipes. (Or mix it with a little maple syrup, lots of butter, salt & pepper, and then put it into a buttered baking dish for a dreamy fall side-dish – this is how my Mom does her Thanksgiving squash…well, actually I think she still uses brown sugar, but I think maple syrup is just as good.)
- See Amy's recipe for Roasted maple butternut squash soup for some yummy variations, including a GAPS friendly version!
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