What’s one of my favorite things about fall? Soups and stews. Being in San Diego, soups and stews are one of the steps we can take towards fall that doesn’t involve pumpkin spice lattes (sorry, not sorry) and wearing sweaters in 75-degree weather. Also, there’s just something about sharing something homemade and tasty with your friends and family that helps you to embrace the season. Try my go-to Fall Squash Stew recipe and let me know what you think! FALL SQUASH SOUP
3 tablespoons olive oil 1 medium onion, chopped 4 cloves garlic, minced 1 ½ tablespoon fresh rosemary, chopped 1 ½ tablespoon fresh thyme, chopped 3 tablespoons flour 3 pounds stew beef, cut into 1-inch pieces 1 pound butternut squash, cut into 1-inch pieces 1 pound acorn squash, cut into 1-inch pieces 1 large sweet apple, Honey Crisps or Envy work great, chopped ½ cup sun-dried tomatoes, chopped 1 teaspoon cinnamon 1 teaspoon All Spice or Five Spice 1 teaspoon salt 1 teaspoon pepper 1 ½ cups Sherry wine 4 to 6 cups beef broth Optional: Pine nuts, parmesan, or chopped parsley for topping Instructions:
Note: wheat or gluten-free? Instead of using wheat flour, try your favorite GF flour. If you don’t mind a slightly runnier stew you can avoid flour altogether, too! Also, if you like your fall dishes a little bit sweeter, try adding in 2 tablespoons brown sugar to bring out the butternut squash taste.
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