Happy first day of fall! Can you believe that? It feels like summer just started. Oh well, at least I have a great excuse to stuff my face with pumpkin and apple pies because, you know, it’s seasonal stuff, plus it’s cold out and a salad is just not gonna cut it. As much as I’m not the biggest fan of cold weather, I love fall food so I’m super excited to prepare and share with you some my favorite seasonal recipes.
What I have for you today is an amazing recipe for fall. Cream of butternut squash will keep you warm and satisfied for hours while still being very healthy and not too heavy. I roasted the squash ahead and fried vegetables which gave the soup some extra flavor. I love the creaminess, rich texture and the beautiful color. I’m telling you this will be your new fall favorite comfort soup 🙂
I washed my vegetables and chopped them. To be more specific- I peeled carrots and sliced them, diced onion and chopped ginger and celery stalks. Depending on how sweet you like your soup you can add more carrots. I used 2 big carrots and liked the flavor a lot. Look at these beautiful colors.
As to the squash, I cut it in half lengthwise and took out seeds with a spoon. Then I peeled the skin and diced it.
I sprinkled butternut squash with salt and pepper and 2 tablespoons of olive oil and roasted for 30 minutes at 350 F.
In the meantime, I fried onion, carrots and celery with 1 tablespoon of butter until semi-soft, for about 8 minutes.
I placed roasted squash and fried vegetables in a pot with chicken broth. You can replace chicken broth with vegetable broth too. I added bay leaves, peppercorns, peeled and chopped ginger and vegeta. That’s the little white and orange stuff floating in my soup. Vegeta is a seasoning popular in Europe which enriches the flavor of soups, salads etc. It contains salt and dehydrated vegetables. If you don’t have it just sprinkle some salt and it will be still delicious. I cooked it for about 30 minutes on medium high.
Then I waited until the soup cooled down a bit and blended it in food processor until smooth. Then I mixed in sour cream and sprinkled some fresh parsley on top. Enjoy!
If you tried this recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 1 butternut squash
- 1/2 onion
- 5 celery stalks
- 2 carrots
- 2 tablespoons of chopped fresh ginger root
- 4 cups of chicken broth (or vegetable)
- 3 bay leaves
- 3 peppercorns
- 1 tablespoon of butter
- 2 tablespoons of olive oil
- 1/2 cup of sour cream
- 2 tablespoons of vegeta (optional)
- salt and pepper
- fresh parsley
- Wash all vegetables, peel and chopp them. Cut squash in half lengthwise and take out seeds with a spoon, then peel the skin and dice it.
- Sprinkle butternut squash with salt and pepper and 2 tablespoons of olive oil and roast for 30 minutes at 350 F.
- In the meantime, fry onion, carrots and celery with 1 tablespoon of butter until semi-soft, for about 10 minutes.
- Place roasted squash and fried vegetables in a pot with chicken broth. Add bay leaves, peppercorns, peeled and chopped ginger and vegeta. Cook it for about 30 minutes on medium high.
- Then wait until the soup cools down a bit and blend it in a food processor until smooth. Mix in sour cream and sprinkle some fresh parsley on top. Enjoy!