These Cozy Fall Recipes Won't Break the Bank

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© Anne DEL SOCORRO / Libre de droits

Butternut Squash Soup

This soup is sure to be a hit with the whole family and requires only a few ingredients. Make sure to enjoy with a hunk of bread with butter slathered on top — the best tool to mop up any remnants of soupy goodness!

Ingredients (for 4 people):

• 1 butternut 
• 2 tbsp olive oil
• 2 tbsp butter
• 1 onion
• 2 gloves garlic
• 2 cups broth
• A pinch on cinnamon
• Salt and pepper

Instructions:

1. Preheat oven to 425°F.
2. Cut the butternut in half and scrape our its seeds. Place onto a baking tray and pour over 2 tbsp olive oil. Liberally season with salt and pepper. Place in over for 35 min.
3. Meanwhile, chop the onion and garlic. Add 1 tbsp butter to a skillet, before adding the onion. Sauté until it's translucent, before adding the garlic. Sauté everything for an extra 5 min.
4. Add the onion and garlic to a blender (or large pot if you're going to use an immersion blender to mix your ingredients).
5. Remove the butternut from the oven. It should be soft, tender, and mushy. Add the roasted butternut to the blender (or pot) and mix with the onion and garlic. Add the cinnamon, and ladle at a time, add the broth until your desired consistency is achieved. Add 1 tbsp to the mix and blend again. 
6. Season with salt and pepper and serve immediately.

Good to know: This soup tastes even better the following day, and can be stored in an airtight container for up to 5 days in the refrigerator.