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Squash soup is perfect autumn dish

Anna Dudenhoeffer Simpson’s squash soup.
Anna Dudenhoeffer Simpson’s squash soup. Special to The Star

Fall in Kansas City is magical. The soaring trees lining our parkways and boulevards are dotted with brilliant gold and vermilion — each day a different, magnificent shade.

The Midwestern heat has dissipated, and the air is crisp and invigorating. It’s the perfect time of year for something warm, nourishing and homemade.

Cue my favorite homemade squash soup. With nutmeg and fresh sage, it tastes like autumn in a bowl.

Squash soup

2 tablespoons olive oil

1 white onion, chopped

3 cloves garlic, minced

1 teaspoon fresh sage, chopped

2 small butternut squashes (approx. 5-6 cups), peeled, seeded and cut into cubes

3 cups chicken stock

1/4 teaspoon ground nutmeg

salt to taste

pepper to taste

In a large sauté pan or skillet, heat olive oil over medium heat. Sauté onion, garlic, sage and butternut squash for about 10 minutes or until onion is translucent. Season with salt and pepper. Add chicken stock and simmer for about 15 minutes or until squash is very tender. Add nutmeg.

Let cool for a few minutes. Transfer to a blender and puree. Return soup to skillet, salt and pepper to taste, and heat. Serve hot and enjoy.

Anna Dudenhoeffer Simpson is a lawyer, writer, omnivore, and lifelong Kansas Citian. She enjoys exploring different cuisines and cooking techniques, and writes and curates her own food blog, EatAndDrinkWithAnna.com.

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