Anyone can make a Halloween party festive–but how about the next day when the neighborhood is taking down the decorations? Well, our little street in central San Diego is Halloween crazy! We love to go overboard for our trick or treaters. It takes a lot of effort to make sure every possible realistic creepy crawly bug, warty witch’s nose, and fake bloody appendage is artfully displayed. It’s a ghoulish feast for the eyes. That’s the fun part. But, as everyone knows, the clean up is always a drag.

Even Julia enjoys a good ghoul!

So, I thought it would be fun on that chilly weekend to make a pot of soup that I could share with my friends on the block who were wearily packing up random pumpkins and spider webs, talking skulls, and tired ghosts. And what better soup than a creamy butternut squash soup? It’s easy to make, irresistibly tasty, and very healthy. I especially enjoy the nice touch of acid from the Granny Smith apples I add to balance the sweetness of the squash. And the squash itself, with its smooth skin, is much easier to work with (as in peel) than ribbed pumpkins.

This a great soup for families, of course. Perfect for the personal chef who has soup-loving clients. You can make it vegetarian by substituting vegetable stock for the chicken stock. And, here’s a quick tip for you to expedite the vegetables softening: chop them into small, 1/2-inch pieces.

Simple Soup for a Group

Serves 10 to 12

Ingredients
4 tablespoons unsalted butter
2 medium yellow onions, fine chopped
2 celery ribs, fine chopped
2 carrots, fine chopped
2 butternut squash, peeled, chopped, and seeded
2 Granny Smith apples, peeled, cored, chopped
6 cups chicken stock
2 cups water
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup minced chives for garnish
Smoked paprika for garnish

Heat a large soup pot to medium high. Melt the butter and add the mirepoix (the onions, celery, and carrots). Stir and saute for five to seven minutes or until the vegetables are softened and the onions opaque. Do not allow them to brown.

Stir in the squash, apples, chicken stock, and water. Bring to a boil. Reduce heat and simmer for 30 to 40 minutes until all the vegetables are soft.

Puree the soup in a blender or Vitamix (let cool first) or immediately with an immersion blender until smooth.

Stir in seasonings. Taste and adjust seasonings.

To serve, stir in a dollop of sour cream or heavy whipping cream, and garnish with minced chives and a sprinkling of smoked paprika for an added dash of flavor.

Serve with a tossed salad, cheese and fruit board, and a crisp Chardonnay.

What’s your favorite cold weather soup to make for clients (or yourself)?

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