The joy of Fall, or Autumn depending on where you’re from. The leaves are changing color, the fashion is 100 times better and the pumpkin spice latte’s are flowing rapidly from every Starbucks all over the country.
Along with the season change comes cold and flu season. Which brings me to this recipe I whipped together tonight.
I developed a cold probably from my boyfriend, but I swear it’s from this man on the T who wasn’t trained with manners when he was younger because he was hacking up a lung and didn’t even attempt to cover his mouth.
So here I am, tissue box and Emergen-C on hand and congestion filling my head.
(I’m ranting…on with the recipe)
I don’t think I’ve ever had butternut squash soup, but I do know tis the season for it.
This recipe calls for: 1 pack of cut up butternut squash, half of a yellow onion diced, 1 red bell peppers sliced,1 whole apple diced (skin removed), some cinnamon to taste, salt, chicken broth, and pumpkin seeds!
In a stock pot, add your chicken broth and your butternut squash ingredients. Sprinkle 4 dashes of salt and let the ingredients boil for about 20-30 minutes.
Once the ingredients are tender, add the mix into a blender and pulse for about 1 minute.
Place the soup back into the pot and let it simmer for 5 more minutes, adding a couple dashes of cinnamon.
Then serve. Sprinkle some pumpkin seeds on top and enjoy! This is a great starter for any dinner party this season.
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