fall is here

The weather in Dallas has quickly turned from blazing heat to a crisp breeze. To commemorate this new “fall” season (Texas rarely gets to experience fall and spring), I decided to cook a butternut squash soup. Healthy, hearty, and full of fiber.


  • 1 medium onion, chopped
  • 1 medium carrot, peeled and chopped
  • 2 cloves of garlic, minced
  • 2 pounds of butternut squash – peeled, seeded, and cut into 1 inch pieces*
  • 4 cups of chicken stock
  • 8-10 fresh sage leaves, chopped

*I found the butternut squash rather hard to cut and peel, so I actually baked the squash in the oven for 20 or so minutes at 400 degrees to soften up the flesh. I then peeled it and cut the squash into pieces.

Directions. Saute the onion and carrot in EVOO for 5 minutes or until the onion is soft. Add garlic, squash, and the chicken stock. Bring the mixture to a boil and add the sage. Boil until the vegetables are tender, roughly 25 minutes. Remove from heat. Ladle the mixture into a blender (or blend with an immersion blender) and blend until smooth. Season with S&P and drizzle shredded cheese (I used mozzarella) and garnish with crackers (I used a baguette chip). Serves 4 (large) – 6 (normal).


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s