Savory soup is made for autumn

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This simple-to-make soup for one is sure to warm you on chilly nights. If you have the time, roast the squash instead of boiling. It adds a wonderful level of complexity. The avocado garnish is terrific, and so are fried sage leaves, a dollop of crème fraiche, or a simple sprinkling of smoked paprika.

A couple of my favorite markets sell butternut squash already peeled and cubed, which makes life simple. I have even seen the cubed squash in the frozen section. These would absolutely work — after all, this soup is just for you. It’s all about getting to that wonderful mildly elevated space to curl up with your favorite book or TV show. No one will ever know.

Simple Butternut Squash Soup
1 teaspoon cannabutter
1 teaspoon regular butter
1/4 cup chopped yellow onion
1/8 cup carrot, peeled and chopped
1-1/2 cups butternut squash, peeled and seeded
3/4 cup low sodium chicken stock
Salt and pepper to taste
5 smoked almonds, coarsely chopped
Chunks of avocado tossed with a squeeze of lemon

1. Place the butters in a small saucepan over medium-low heat. Add the onion and carrot and saute for 6-7 minutes.
2. Add the squash and stock, and simmer until the squash is tender, about 20 minutes.
3. Place all the ingredients except the avocado in a blender and puree until smooth.
4. Pour the soup into a bowl and top with avocado.

Recipe from Laurie Wolf, founder of Laurie + MaryJane.



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