Fall is on its Way – Butternut Squash Soup and Pumpkin Toast!

So technically, fall is already here…but in Phoenix the highs are still in the 100s and I refuse to acknowledge autumn’s presence while the temperature still makes me feel like I’m baking in the oven whenever I get into my car.  None the less, the thought of the approaching season gives me a little pep in my step (and not just because of the temperature drop….refer to Nostalgia).

My love and excitement for the fall season (followed by Halloween, then Thanksgiving then the holidays) comes out in two ways:  food and decorating.   Lucky for me I love fall foods; I’ll take butternut squash, figs, pumpkin, brussel sprouts and cinnamon over the summer bounties any day (with maybe the exception of fresh berries- I deal with this loss by using frozen berries in smoothies and throwing them into my cooking oatmeal)! And one of my favorite recipes (more will definitely come) is basically Low-Fat Butternut Squash Soup!-Anyone who knows me knows that I love this soup without my even saying: I ate it literally everyday for a LONG time.

Butternut Squash Soup

(A recipe my aunt gave me which she said was originally a Martha Stewart Recipe…although I can’t find it on her website)


  • 1-2 T olive oil
  • 1 white onion (diced; keep in size uniformity and size isn’t a huge deal here because you’ll puree everything eventually)
  • 1 decently sized butternut squash (peeled, deseeded and diced)
  • 4 apples (I like to use Gala or Fiji; peel, core and dice)
  • 2 tsp salt
  • 1 1/2 tsp cumin powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/4 tsp (I use a little more) cayenne pepper
  • 1/4 tsp black pepper
  • 2 Cups vegetable stock (you can use whatever stock you want to, I just prefer veg)
        In a large stock pot heat the oil over medium heat and add the chopped onion, cook for a few minutes until onions become translucent.  Add your butternut squash and cook until things soften up, about 10 minutes, be sure to stir occasionally so nothing burns.  Now add all your spices and the diced apple, then pour the vegetable stock on top.  Add as much water as necessary to cover the squash, onions and apples, give and quick stir, bring up to a boil, then reduce and let simmer for at least 30 minutes.
        Once the 30 minutes are up puree with an emursion blender or, if one isn’t available, puree batch by batch in a normal blender.   I sometimes like to add some plain almond milk for some creamy texture…also great when topped with cashews….enjoy!
Easy Pumpkin Toast Snack

To start with the base of everything…I usually start with a hearty cracker, like Kavli orWasa brand or some kind of whole grain bread.  For my Fall Inspired Toast I then top it with

  • a smear of fresh ground almond butter (or the kind in a jar but always make sure the ingredient list only contains almonds…no salt, extra sugar etc)
  • a good size dollop of pumpkin puree (not pumpkin pie filling)
  • thinly sliced apples
  • a light topping of agave nectar
  • sprinkle of cinnamon
And voila!! My fall toast that, despite the 100 degree weather, really has me feeling like my favorite time of year is fast approaching.
Fall Decoration Post Soon to Follow:-)

One thought on “Fall is on its Way – Butternut Squash Soup and Pumpkin Toast!

  1. Pumpkin and squash always remind me of you 🙂 I feel your pain loving the squash and not feelin the fall season. Except it will never be fall in Vietnam.

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