AbiHummus

Nothing says Fall like a warm, comforting bowl of Butternut Squash Soup! I had a butternut squash staring at me in my fridge, so I had to slice it in half, place on a baking sheet with onions, garlic and tomatoes, and douse with olive oil and spices before baking in the oven. After baking for 60 minutes at 400°F, I scooped out the softened butternut squash into a dutch oven, along with the onions, tomatoes and garlic. Once in the dutch oven, I added 4 cups of vegetable stock and blended the soup with an immersion blender until smooth. I added extra spices, which consisted of a dash of paprika, garam masala and cinnamon to add depth and complexity to the soup. I also poured some heavy cream into the soup to thicken the soup and add creaminess. I believe that soup always needs a good sandwich as the sidekick, so I made a crispy, gooey grilled cheese with sourdough bread, cheddar cheese and gouda cheese. The crispy, salty bite of the grilled cheese paired beautifully with the earthy, creamy soup. We are in the midst of soup season, so I recommend you buy some Butternut Squash and make this soup at home!