I love fall food. It’s warm, it’s rich, it’s filling and it is filled with the holidays. Butternut squash is one of those vegetables that I just discovered last fall (which is sad, I know) when I added it to Roasted Butternut Squash and Bacon Pasta (which I need to make again because it was yummy!), I loved the texture and the taste of the squash and that was just further reinforced when I found out the nutrition value! Gotta love it when something good for you ACTUALLY tastes good!
This soup recipe had hundreds of good reviews on epicurious, so that is why I picked it. Not only did it have the fall veggie of squash, it also had apples, leeks and celery – all veggies that remind me of the fall. I know, apples? Really? Yes. And it upped the soup’s mildly sweet taste from the squash. Cider cream? Yes, apple cider and sour cream. Delicious. You don’t believe me? Try it out yourself and you will see. 🙂