Leave it to a six-year-old to create jewelry out of the soup toppings!

Squash Soup

Blending the soup creates a creamy soup in minutes.

Fall has arrived and along with the hues of red, orange, and yellow adorning the trees, and that means sweater and soup season as the temperatures start to dip. And how better to kick off soup season than with a mix of garden fresh veggies – squash, carrots, celery, onion, and sage? Plus a few apples!

Blend those fall flavors

Create a smooth texture by blending. The transformation from a stew-like texture to a smooth, and even creamy and rich if you add some milk, is amazing. And you won’t feel like you’re eating baby food as the addition of sausage and your toppers add some texture.

Make the toppings fun

Remember all the fun you had as a child adding toppings to your ice cream sundae (and admittedly still do)? Be creative with your toppers here! Dress it up with bacon bits, parmesan cheese, green onions or chives, fresh ground pepper, or sour cream to top.

Here’s some tips on growing and harvesting squash.

I reserved a little soup unblended so easier finger food for my toddler.

Squash Soup Recipe

4 cups diced squash
1 sliced apple
1 cup sliced carrots
1/2 cup diced onions or leaks
4 gloves minced garlic
1/4 cup chopped fresh sage
1/4 cup chopped fresh oregano
2 quarts chicken or vegetable broth
1 lb cooked ground sausage

Add all ingredients except for sausage in a large pot. Boil for 30 minutes or until all vegetables are soft. Puree soup with either an immersion blender or in batches with a traditional blender. Stir in sausage. Mix in milk to desired consistency and top with bacon bits, parmesan cheese, green onions or chives, fresh ground pepper, or sour cream.

I chose green onions and parmesan cheese for my toppers.