Cooling fall weather calls for hot and filling soup!

I just got a new computer – the old monster was O.L.D. – and while I was busy reinstalling programs and moving files, Victor headed to the kitchen.

Soups are generally throw-together recipes, so there really aren’t exact amounts of anything… And our new Ninja blender really made quick work with the pureeing – silky smooth in seconds!

Victor also made Aleppo pepper oil to drizzle on top – Aleppo pepper and olive oil gently heated together.

Butternut Squash Soup

  • butternut squash, peeled and seeded
  • celery
  • carrot
  • onion
  • garlic
  • chicken broth
  • canned beans, rinsed
  • S&P

Start by sauteing the celery, carrot, onion, and garlic in a bit of butter. Cube the squash, and add 3/4ths to the pot with broth.

Simmer until squash is fall-apart tender.

Puree with blender or immersion blender until creamy smooth.

Add remaining squash and canned beans. Simmer until squash is tender.

Top with sour cream and Aleppo oil.

Totally simple and totally delish!