Here's What You Can Make With This Year's Pumpkins

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© Pexels / Arina Krasnikova

Pumpkin's Cousin, The Butternut Squash

This squash has buttery, nutty tones and is great in soups. Like pumpkin, it can be eaten raw and is also great in risotto. 

Here's how to make our fave fall soup:

Ingredients:

• 1 onion
• 3 lbs. butternut squash (peeled and seeded)
• 3 cloves garlic
• 1 tbsp chopped sage
• 1 tbsp fresh rosemary
• 1 tsp ground ginger
• 3 cups broth

Instructions:

1. Add a glug of olive oil to a large pot over medium heat. Chop and add to pot with salt and pepper, and sauté for 8 min. until soft.
2. Meanwhile, chop the butternut squash and add to pot. Cook for 10 min. until it softens.
3. Add the garlic, sage, rosemary, and ginger. Cook for 1 min. until fragrant and stir. Add 3 cups of broth. Bring to a boil, cover, and reduce to a simmer. Cook 30 min. until the butternut squash is tender.
4. Allos to cool and pour into blender. Blend until a thick soup has been achieved. An immersion blender can also be used. 
5. Season and serve with crusty bread.