In my experience, digging into a warm bowl of homemade soup is the best way to unwind after a busy week of school. 

Shorter days and the chilly Kingston breeze are signs that autumn is closer than we’d like to think. Although we’ll soon be forced to trade our summer shorts for knitted sweaters, there are upsides to fall—for one, my delicious, homemade squash soup.

Not only is this soup recipe perfect for the fast approaching fall weather, it’s also a great meal to share with your housemates. Don’t forget to take advantage of Kingston’s farmers’ markets. Squash is in-season, after all.

Prep time: 20 minutes

Cook time: 1 hour

Ingredients:

—6 cups roasted butternut squash (from 2 medium-large butternut squashes)

—3 tbsp butter

—½ diced onion

—4 cups chicken broth (substitute for vegetable broth if vegetarian)

—2/3 cup heavy (35%) cream (substitute for 2% milk if no cream)

— ½ medium apple (optional)

Instructions:

1. Pre-heat oven to 375 degrees. Cut squash in half lengthwise, scoop out the seeds, and place cut side down onto a baking sheet. Roast in pre-heated oven for 60 to 70 minutes, or until it’s very soft. Let cool and scoop squash out of the skin. 

Note: this step can be done in advance and the squash can be refrigerated until you want to make your soup.

2. In a large pot, melt butter on medium heat. Once melted, add diced onion. Cook onion, stirring until it becomes soft and clear. Add squash and chicken broth, and stir to combine ingredients. If using an apple in the recipe, add it at this point. Bring pot to a light boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and allow to simmer uncovered for 20 to 30 minutes to blend the flavours.

3. Using a blender—which may require dividing the soup into multiple small batches—puree soup until smooth. Once pureed, add cream. Stir well and cook over medium-low heat for a few minutes to warm through.

4. Add salt and pepper to taste, and enjoy. The soup can be frozen or kept in the fridge for up to three or four days.