October Soup by Alicia Street

Most people think of October as pumpkin time, and I do love seeing bright orange pumpkins all around. Although I have friends with some great pumpkin recipes, my favorite autumn food is butternut squash.

Here is what I call my October Soup that mixes the warm hearty flavor of butternut squash with the tangy sweet taste of apples that also come into season now.

October Soup

I medium butternut squash, peeled, seeded, and cubed

1 medium onion, chopped

1 large apple, peeled and cubed

2 tablespoons butter or extra virgin olive oil

1 32-ounce package chicken or vegetable stock

½ cup plain yogurt (optional)

Heat the butter or oil in a large soup pot and sauté the onion.

Add in the squash and apples and stock.

Cook until tender, about 20-30 minutes.

I like the soup with the lumpy texture of the squash, but if you prefer it smooth, remove it from the heat, pour into a blender and puree until it looks even.

Serve with an optional dollop of yogurt stirred into the soup bowl.

What are your favorite autumn recipes?

Alicia Street is a USA Today bestselling author and a Daphne du Maurier award-winner. She often writes in collaboration with her husband, Roy, and is grateful to have the kind of marriage that proves romance novel love really exists. You can connect with Alicia at her website or visit her on Facebook or Twitter.

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