As a family doctor and mom of two littles in the Albany, New York area running between daycare drop off, bedtime routines, and caring for my patients, I almost always start my Sunday meal prep with the same cozy comfort: our favorite butternut squash soup! It’s a family favorite (husband, toddler, and baby approved), chock full of veggies (feel free to empty that fridge with whatever you’ve got!), and feels indulgent hug in a bowl on these brisk fall days.

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Empty the Fridge Butternut Squash Soup

Serves ~10-12

Ingredients

1/2 cup unsalted butter

4 cloves of garlic, roughly cut

1 medium yellow onion, quartered

4 stalks celery, cut into ~1.5-2 inch segments

4 medium carrots, peeled and chopped into ~1.5-2 inch segments

2 medium sweet potatoes, peeled and cut into ~1 inch cubes

1 small acorn squash (about 1–1½ lb), peeled

1 medium butternut squash (about 2 lb), peeled

4-6 cups spinach

4 cups low-sodium chicken broth

1 cup whole milk

1 tablespoon pumpkin-pie spice

2 tablespoons frozen ginger

Freshly ground black pepper, to taste

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Instructions

1. Prepare the squash:
   • Gently pierce holes with a fork into the skin of both the butternut and acorn squash several times.
   • Microwave each squash for 15-20 minutes, rotating every 5 minutes or so, until the flesh feels soft when pressed.
   • Let cool.
   • Slice off the stem and bottom ends, then cut squash in half lengthwise.
   • Scoop out the seeds with a spoon.
   • Peel away the skin, then cut the squash into ~1 inch cubes.
2. In a large pot, melt butter over medium heat. Add the garlic and onion and sauté until softened and translucent (about 5 minutes).
3. Add the celery and carrots, continue to cook for another 3-4 minutes until they begin to soften.
4. Add the chopped sweet potato, acorn squash, butternut squash, spinach, and ginger.
5. Add the chicken broth, bring to a boil, then reduce heat to a gentle simmer.
6. Stir in the pumpkin-pie spice.
7. Cover and simmer for about 20-25 minutes (or until all the veggies are tender and mash easily with a fork).
8. Remove from heat. Stir in milk.
9. Use an immersion blender (well worth the investment, but a blender works, too!) and purée the soup until smooth and velvety.