September 22nd was the first day of fall so I made some soup to commemorate the coming of colder weather. My dad actually gave me the idea to make the butternut squash soup because he made a non-vegetarian version at his house the weekend before. I had never actually made any soup from scratch before besides vegetable soup, but it turns out making soup (or the squash soup at least) is surprisingly easy. The soup was the right mix of comfort and warmth to welcome fall.
Butternut Squash Soup
Ingredients
2 tablespoons unsalted margarine
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 butternut squash, peeled and chopped into 1 inch chunks
5 cups vegetable broth
1 teaspoon nutmeg
1. Melt the margarine in a large soup pot, add the onion, carrots and celery; cook until the onions are translucent
2. Add the squash, carrots, and celery and vegetable broth to the pot and bring to a simmer, cook until the squash is tender
3. Once the squash is tender, pour the soup into a blender and puree
4. Return the mixture to the pot and stir in the nutmeg, salt, and pepper to season ( I started with 1 teaspoon of nutmeg but continued adding until I got the taste I desired)
