Nothing says fall quite like a warm bowl of steaming soup. This delicious fall recipe is the perfect way to warm up at the campground or at home this fall. Found on LoveAndLemons.com, this butternut squash soup fall recipe has been adapted for this blog to make it more camp-friendly.
Recipe adapted from one on LoveAndLemons.com
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion
- ½ tsp sea salt
- 1 large butternut squash
- 3 garlic cloves
- Fresh sage
- Fresh rosemary
- 1 ginger root
- 3 to 4 cups vegetable broth
- Black pepper
- Chopped parsley
- Toasted pepitas
- Crusty bread
- Sour cream
- Dutch Oven or large pot
- Wash and dry all your produce. Peel, seed, and cube the squash. Roughly chop the onion, garlic, and sage–you’ll need 1 tbsp. Mince the rosemary until you have ½ tbsp, and grate the ginger until you have 1 tsp.
- Using a large pot on your RV’s stove or a Dutch oven over the fire, heat a drizzle of oil over medium heat.
- Add onion, salt, and a big pinch of pepper. Sauté until soft and translucent, approximately 5-8 minutes.
- Add chopped squash and cook while stirring until just beginning to soften,8-10 minutes.
- Next, add the garlic, sage, rosemary, and ginger to your Dutch oven and cook, stirring for 30 seconds or until fragrant.
- Mix in 3 cups of broth and bring it to a boil. Cover, and reduce the heat–you can do this by spreading out the fire to make it less intense under your Dutch oven. Stir occasionally for 8-10 minutes until the squash is tender all the way through.
- Let it cool for 10 minutes, and then add to a blender. Blend until smooth, adding another cup of broth if the soup is too thick.
- Season with salt and pepper and serve with bread, topped with parsley. You can also add a dollop of sour cream for extra creaminess.