The Perfect Recipe for a Fall Saturday

With the mood set and soup simmering on the stove, you’ve got the recipe for a perfect fall Saturday.

Whether you’re ready for it or not, autumn is here. The chill in the air means my family is spending a lot more time inside the house and our Saturdays have transitioned from days at the beach and working in the yard to days for hunkering down inside, watching the game, and cooking big batches of soups and stews to keep us warm and cozy all weekend long.

These lazy Saturdays are a great way to bring family and friends together—because somehow we always end up with a guest or two stopping by to watch football with us or share a casual lunch. (And hey, anyone’s welcome to stop by for lunch if they come with a plate of brownies or a few bottles of beer!)

That’s why I love this creamy butternut squash soup—it takes 20 minutes to make, so it’s great for when you’re entertaining, and you can set out an assortment of toppings and mix-ins so everyone can customize the soup to their own tastes.

The toppings are what really make this soup a total crowd-pleaser. You’ve probably seen DIY crostini bars or build-your-own sandwich tables at parties—well, now you can assemble your own bowl of soup! It’s a fun way for the family to gather around and participate in the cooking process.

Oven-crisped chickpeas are my favorite topping, while my husband is all about homemade croutons. And that’s okay because you can make both on the same sheet pan! Chopped fresh herbs, sliced green onions, and extra cheese are some of my other go-to topping options, but don’t be afraid to get creative or use what you have on hand in your pantry. That’s what’s great about casual Saturday cooking.

And no one can resist the Curry Yogurt Sauce—that’s my little secret for adding flavor and a little bit of tang to any pureed soup. My Electrolux Masterpiece Blender makes whipping it up a breeze. (PS – If you have leftovers, try using it as a dip for veggies. So good!)

Of course, we can’t forget about the soup itself! Cubes of butternut squash are simmered in stock until they’re tender; using the Electrolux Masterpiece Immersion Blender to make this soup means you can get a creamy, silky texture without having to pour out the contents of your Dutch oven into a blender. Nothing says fall like butternut squash soup, right?

With the mood set—anyone else totally obsessed with fall decor?—and soup simmering on the stove, you’ve got the recipe for a perfect fall Saturday.

Autumn Butternut Soup



Autumn Butternut Soup
3 tablespoons unsalted butter
½ onion, diced
2 garlic cloves, minced
4 cups cubed butternut squash
salt and pepper
1/4 teaspoon smoked paprika
Pinch nutmeg
2 cups low-sodium chicken or vegetable stock

Curry Yogurt Sauce
½ cup yogurt
½ teaspoon curry powder
3 tablespoons milk
¼ teaspoon sea salt
¼ teaspoon pepper
⅛ teaspoon garlic powder
Electrolux Masterpiece Immersion Blender


Autumn Butternut Soup

 Let simmer for 20 minutes. Use Masterpiece immersion blender to blend soup.

Toppings: croutons, chickpeas, green onions, parsley, gruyere cheese, yogurt sauce.

Curry Yogurt Sauce

Combine in blender and mix until smooth. Spoon onto finished soup.

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