It’s officially Fall here in Texas – I’m loving every minute of it thus far! When you can open all the windows and retire the AC, you know it’s going to be a fantastic day/week/month!
I’m so ready for camping trips, yard work and the holidays with my family. It’s truly blissful you guys – this is heaven!
I was pacing my kitchen last week and realized I needed to get cracking on Fall recipes, aka pumpkin spice madness and then everything holiday themed. In an instant I was so overwhelmed thinking about everything I needed to do, I had to stop myself from panicking and focus on this month only. As much as I know how awesome it would be to kick out recipe after recipe and be on point for each and every possible theme up until the end of the year – it’s not realistic for me at this moment in time. Ingredients get pricey, recipes need testing and perfecting as well as time to shoot, edit and post. SO I made a list of 1-2 recipes per holiday (Halloween, Thanksgiving, Christmas) and of course the overall season in which I love – Fall. This way I can still share content that’s time appropriate and not feel stressed out. I want to know I’m giving this site my all and balancing my time with my family. The holiday season/end of the year is always dedicated to seeing family and just loving the people I get to be around. I hope you all understand <3
To kick-off Fall content, it felt necessary to share a quick and simple soup recipe! One that’s basic enough to adjust to your needs but still wallet-friendly. I want to focus more on food that’s delicious, affordable and fun to make. The best money-saving tip is to always buy local AND in season – meaning what’s currently seasonally available in bulk. Right now it’s squash, potatoes and onions.
This soup is quite simple, I only use about 5 ingredients total. That’s why I went ahead and added the croutons for extra flavor and texture. They’re totally optional though, you can even omit blending the soup or blending half and leaving half chunky.
- 2 quarts Vegetable Stock
- 1 large Butternut Squash, diced
- 3 medium Yellow Potatoes, diced
- 1 medium Yellow Onion, diced
- Salt & Pepper, to taste
- Wash and peel your potatoes and butternut squash, cut into equal cubes.
- Add your potatoes into a medium bowl and soak with cold water to help remove the excess starch.
- Dice your onion into chunks, discarding the outer layer.
- Place a 5-quart pot over medium heat and add your onion, stirring frequently.
- If it starts to stick, add a splash of vegetable stock. Cook your onions down until translucent, about 8-10 minutes.
- Drain your potatoes and pour everything into your pot (minus seasonings). Bring it to a boil and reduce the heat to low, placing a lid on top.
- Cook for 30-35 minutes, or until potatoes and squash are fork tender.
- Once everything is tender, season to your desired taste and turn the heat off. Carefully blend the soup until smooth, using an emersion blender. You can also add everything into a traditional blender, be careful as it’s very hot and may splash.
- Once smooth, serve hot topped with garlic herb croutons. I recommend a few drops of balsamic vinegar and diced green onions to finish it off.
- Cube your bread into even pieces.
- Preheat oven to 400 degrees F
- Toss bread cubes with spice as desired.
- Pour onto a parchment-lined baking sheet, in a single layer.
- Bake for 5-10 minutes or until crispy, tossing as needed.
- Once crispy, remove from the oven to cool.
Store extras in an air-tight container for up to a week.