I have never made soup from scratch, but have always wanted to give it a try. With it being Autumn, I thought Butternut Squash soup would be perfect for my first time.
Lets start with the two main ingrediants...
Cutting the Butternut Squash was a bit of a challenge, especially as I got to the thicker end, but it smelled amazing! I love the smell of fresh cut squash! After I cut the squash and carrots into cubes, I put them into a deep frying pan with vegetable stock, butter, nutmeg, allspice, and pepper.
Once the vegetables were tender I transfered the entire mixture into a food processor and blended until smooth. I then transfered the soup back into the deep frying pan, and added the cream, reheating the soup for about 2 minutes.
Then it was time to eat!
And because this was such an Autumn inspired meal, I paired it with some of my Autumn Punch!