I had a butternut squash that had been in the fridge for a bit, and wanted to use it, and this soup is super simple, and I already had everything else in the pantry. This is a classic Martha recipe I use a lot, and it’s perfect for a cozy Sunday afternoon when it’s just starting to get cold. You can adjust the heat to your liking, but I put in just a tad more crushed chili than is called for and the heat balanced with the sweetness is great. If you don’t have palm sugar ( I had bought some in Atlanta at an Asian grocery store) just use brown sugar, about a tablespoon. If you make it a bit too spicy, add some sour cream to cool it down. Since this isn’t made with heavy cream, it’s a great veggie (use veg broth), wheat free, gluten free, dairy free dish you can serve for your most difficult eaters. Bon Appétit!

Tags: butternut squash, fall, Martha Stewart, soup, spicy