Butternut Squash Soup

If you haven't noticed already, in our family, we mark the seasons by our menus. In the spring, I pull out recipes starring fresh flavors and bright colors, like my spring pea soup. In the summer, the grill is often the main event, cooking up a variety of meats along with veggies from our garden. And in the fall, we love us some squash -- lots of it! Pumpkin dip with ginger snap cookies, maple-roasted acorn squash, Arabian squash casserole, and of course, the star of them all, butternut squash soup. Thanks to Food & Wine Magazine, I have a simple, mouth-watering recipe that keeps us coming back year after year and time after time. Want a true fall experience? Follow me on a journey of squash soup....and then make some for yourself!

Step 1: Slice the squash in half and roast it in a 350 degree oven, face down, and get it all nice and soft. This'll take about 40 minutes, during which time you can chop up the white and tender green parts of two large leeks. When the squash is fork-tender, remove it from the oven and let it cool. Scoop out and toss the seeds, then scoop out the flesh with a spoon. Set it aside and discard the skins in your trash or compost bin.

Step 2: Melt 5 tablespoons of unsalted butter in a large saucepan or soup pot, the saute the leeks and 6 or 7 fresh thyme sprigs until the leeks are soft and the thyme is fragrant (about 5 minutes). Your house will start to smell really yummy by this point! At this point, you can discard the thyme sprigs, and add the squash along with 5 cups of chicken or vegetable stock. Simmer over medium heat for about 20 minutes, stirring occasionally.

Step 3: Puree the soup with whatever method you have on hand. I use a stick blender (a.k.a., an immersion blender) for the job, but a blender or regular food processor will work too. Just puree it in batches if you use one of the latter two. Don't be afraid to pulverize the mixture, because, believe me, you want this as smooth as possible!

Step 4: Serve and enjoy the hearty, yet light warmth of this delicious fall recipe. It goes perfectly with a mug of hot cider and some fresh bread.

Happy Autumn!