We’ve had a brief, but wonderful cooling here in Southern California. Of course, temperatures are scheduled to go up again this week, but over the weekend, I took advantage of the cooler weather to make some Autumn soup and fresh bread.
These are butterkins – a cross between butternut squash and pumpkin – and they are delicious! They are everything I ever wanted in a squash. 😉
Here’s the #recipe for this quick, easy, and delicious soup:
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon fresh sage
• 1 teaspoon smoked paprika
• 1 medium butternut squash (or 2 butterkins), cubed
• 1 32 oz. container of chicken or vegetable broth
• Salt and pepper to taste
Directions:
1. Sauté the onion, garlic, and sage with the olive oil in a large pot until the onion is soft and clear
2. Add in the smoked paprika, broth and squash and bring to a boil. Reduce the heat to low, and cover pot. Let cook for 30 minutes.
3. Remove the pot from the heat and either transfer the soup to a blender or use an immersion blender until the soup is smooth. Salt and pepper to taste.
Published on October 16, 2020
Butterkin Soup
The Wine Muse 
What are your hours for takeout? UberEats? I am so sick of my own cooking and yours is one of the very few kitchens I would trust! Recipe looks great – will try when (if?) true fall arrives.
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Haha!! Thanks so much! You know me (and my need to have a clean kitchen) too well. Honestly, I’m sick of my own cooking too, and I’m trying to change things up. That brief moment of temperatures under 80 degrees made me crave Fall.
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