Does anything really hit the spot on a cold evening like a hot bowl of your favorite soup?

The first crisp morning of fall always sends me straight to my Dutch oven. The house starts to smell like roasted squash and onions slowly turning golden, and suddenly the whole evening feels slower and softer. This butternut squash soup is one of my favorite things to make when the weather turns.

It’s simple and it’s cozy, with just enough elegance that I’d happily serve it at a dinner table set with candles. Roasting the squash first gives it a deep, sweet flavor, and a little heavy cream at the end makes it velvety. Letting the onions cook until they’re almost caramelized is the step I never skip.

Pour a bowl, pull a blanket over your lap, and let the season begin. Here’s how I make it.

Serves: about 6 bowls
Time: about 2 hours, including roasting. Most of it is hands-off simmering, so it’s very relaxed cooking.

Ingredients

• 1 large Butternut Squash
• 3 Carrots chopped
• 3 Large Celery Ribs chopped
• 1 Medium Onion chopped
• 3 Garlic Cloves chopped
• 1 16oz Heavy Cream
• 1 32 oz box of Chicken Stock or 1 Chicken Bouillon Cube
• Salt and Pepper to taste
• 1 Tbsp Butter
• Fresh thyme and a swirl of cream, for serving
• Crusty bread, for serving

Directions

1. Preheat your oven to 400 degrees. Cut the squash in half and place meat down on a cooking sheet. (No need to remove the seeds at this point.) Cook for 30-45 minutes, depending on the size of squash. You will know it is done when the skin turns a burnt orange and it gives when you poke it. When it is done, scoop out the seeds with a spoon and discard. Then scoop out the meat of the squash. We will add this to our soup pot in a little bit.
2. In your pot (I prefer a Dutch Oven,) melt the butter over medium heat, then add your onion. I like mine to cook until they almost caramelize. When the onions are close to your desired stage, add the garlic.
3. Add the celery and carrots. Cover the vegetables with the broth or add enough water to cover the vegetables and toss in your bouillon cube. At this time, add the roasted squash. Give everything a good stir.
4. Set the temperature to a simmer and cover. Let it hang out for about 30 minutes, stirring occasionally. At this point poke the carrots and celery to see if they are done. If not, keep cooking.
5. When the vegetables are cooked through, use an immersion blender to puree everything to a smooth consistency. You may also use a regular blender by working in small batches. I say small batches because hot soup expands in the blender, so never fill it more than halfway.
6. Return the soup to the pot if you used a regular blender. Stir in the heavy cream and warm gently over low heat for a few minutes. Don’t let it boil.
7. Taste and season with salt and pepper. Serve hot.