Maybe it's because the unbearable heat lasts well into early October around here.
Or maybe it's because I need Halloween to arrive on my door step.
But whatever the reason, right about now is when I get ready to celebrate fall in full force. How do I celebrate? Boots, comfy sweaters, a big bout of seasonal allergies + soup, of course!
How do you mark the first signs of fall?
Butternut Squash & Sage Soup
Ingredients (3 1/2 cups)
- 1 medium-size butternut squash
- 1 tablespoon chopped fresh sage
- 1 can less-sodium chicken broth
- 1 teaspoon Kosher salt
- 1/4 cup milk
- 1/4 cup Greek-style yogurt (I used Cabot)
- 1 tablespoon orange juice
Preheat oven to 400 degrees F.
Place uncut squash on a baking sheet and bake for 1 hour. Remove from oven; let cool slightly. Slice in half lengthwise and discard seeds.
Scoop cooked pulp into a medium saucepan. Place over medium-high heat. Add sage and chicken broth; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in remaining ingredients. Puree with a hand held blender (or place in blender or food processor to puree). Serve warm.