Happy Monday, friends! Did you have a nice weekend? Alex and I went on a little weekend getaway to Williamsburg, VA with his family. It was so nice to escape DC for a few days, especially because it was only a 3-hour drive from the city.
Per usual on vacation, it was difficult to avoid rich, heavy dishes and when we arrived back in DC yesterday afternoon, I was in desperate need of a homemade meal! Now that it’s fall, my #1 go-to meal is soup. It’s easy, makes a lot of leftovers for the rest of the week, and it’s healthy and filling.
This butternut squash soup is hearty and relatively easy to make. It has a hint of spice (thanks to the nutmeg and paprika) but also a slight buttery, sweetness thanks to the sweet onion. If you want a creamier soup, consider adding a little less milk and a little more cream.
- 2 tablespoons butter
- 1 sweet onion, chopped
- Pinch of nutmeg
- Pinch of salt
- Pinch of pepper
- 3.5 cups cubed butternut squash
- 3 cups chicken broth
- 1 cup milk
- 2 tablespoons cream
- 1/4 teaspoon paprika
- Melt the butter in a soup pot and add the chopped onion, nutmeg, salt and pepper. Stir for 5 minutes.
- Add the butternut squash and chicken broth. Bring to a boil and let simmer for 20 minutes.
- Using a blender or a food processor, puree the mixture.
- Place the mixture back in the pot, turn the temperature to low, and add the milk, cream and paprika.
- Serve warm and enjoy!
I have about 3 tubs on this in the fridge now – yummy! Guess I’m set on lunch for the week 🙂 Have a great week, everyone!