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A Canadian friend shared a link with some delicious looking fall soups (as far as I’m concerned, Canadians know how to capture the season in their food) and since we had a butternut squash leftover from our harvest, I decided to give the butternut squash soup a try.  It was like autumn in a bowl.

Easy enough for Claire to help.


1 medium butternut squash
1/2 onion
1 teaspoon minced garlic
2 Tablespoons olive oil
1/8 teaspoon chili powder
Pinch of nutmeg
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup cream (optional–it just made it a little creamier)
Freshly grated Parmesan cheese for garnish

Cut the squash in half, remove seeds, prick outer shell with fork and place flesh side down on a baking sheet.  Pour a 1/2 cup water onto the pan and place squash in the oven at 350F for 30 minutes or until tender.  Remove steamed squash with spoon and combine all ingredients except cheese in a blender.  Top with Parmesan cheese and serve warm.

Thank you Weed ‘Em and Reap for the recipe inspiration!

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