Happy Halloween! If you’ve got kids you’re probably already feeling the excitement of Halloween! This is one holiday kids go hard! Parents, take it in. I’d like to use the words from a country music song by Darius Rucker to express my sentiments today, It won’t be like this for long. I can say this because my kids are already too old for trick-or-treat! In my opinion, this song is the perfect mantra for you tonight, so I have linked today’s post to the music video so you can listen along while you read. My only other tip is keep it simple! If you’ve already resigned yourself to picking up sandwiches or ordering pizza before heading out in the dark, congratulations! For those of you who are like me, home with the dogs and dishing out treats, my butternut squash soup makes a simple meal paired with a salad or sandwich. You can make it in less than 30 minutes, prepare it ahead of time, and have the flexibility you need to attend to your spooky visitors.
Here’s to a fun and safe night!
What do you remember about Halloween?
Butternut Squash Soup
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients (serves 6)
- 1 medium onion, chopped
- 3 pounds butternut squash
- 2 Tablespoons unsalted butter
- 3 cups reduced sodium chicken stock
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Cut the squash into one inch cuts. In a large pot melt unsalted butter and add onion. Cook about eight minutes or until translucent. Add squash, broth, cardamon, cloves, salt and pepper. Bring to a boil, then reduce heat and simmer and cook until squash is tender, about 15 to 20 minutes. If you have an immersion blender, it would be perfect for pureeing this. If not, you’ll have to do it like I do: remove chucks of squash with a slotted spoon; let broth cool; place squash in a food processor or blender and puree adding cooled broth. Returned blended squash to pot; heat over medium heat and serve hot. Enjoy!