As the weather turns cooler, people are looking for more recipes with a fall vibe. Chef Erick Levine joined Cheddar News to show one of his favorites.

<div class="block">As the weather turns cooler, people are looking for more recipes with a fall vibe. Chef Erick Levine joined Cheddar News to show one of his favorites.</div>

beWell

Be Well: Hearty and Healthy Soup for the Fall With Chef Eric Levine

Healthy can be delicious. And that's what we're talking about today. These beautiful Fall flavors coming together. So, chef Eric Levine talked me through how we're making this. So butternut squash is very healthy for you. It's, it's got great flavor profile. Um very only natural sugars in it, but it really creates that full vibe to it. So, what we're gonna do for this is actually instead of using the butter, which the recipe will call for just a little bit of olive oil. Now, how come you went with that a little bit uh healthier because we're talking a little bit more healthy stuff, right? Um We have some diced onions and then the burn out squash and then what we'll do is gonna add the onions into it. Now, does it need to cool down before I put it on the stovetop? No, no, not at all because you're gonna heat this up. And then what we do is we have some fresh, right? So which we already chopped up. OK. Then again, we're gonna add a little bit more of our salt and pepper mixture here. Then we're gonna add our, put our squash to it. And then just a little bit of our stock is that this is just a chicken stock and you can use the vegetable stock if you wanted to. And there's some really good ones. Stay away from the, the cubes, high, high salt content. There's uh some really great low sodium chicken stocks or vegetable stocks or you can make your own at home and they're very, very simple to make. Right. So we're gonna get that going. We're gonna get let the flavors really blend, blend themselves together and then we're gonna puree it and it's, it's that simple. So I'm just gonna a little bit more stock because you want it to be nice and smooth. And how do I know when this is done? Um So what you could do is once, once everything starts to build together, the flavors will be there, the onions are cooking the, your, the, the butter squash itself is already cooked because you roasted up. So what you want to do is just let the co the flavors kind of build together. Yeah, let them, let them play together. Right? And then what you're gonna do is you're gonna put that into your blender. OK. And the great thing about this is with whatever stock you use, whether you use a vegetable stock or you use a chicken stock, you have a little bit left over and that'll, you could adjust the consistency of the soup. So some people like it smooth and, and silky. Some people like it thick and rich. And then the great thing about this kind of soup is that you could add proteins to it. You could add chicken, you can add tofu. If you wanna go vegan, you could add roast pork to it. Like the pork chop we filled before we uh the, the um, roasted before that could be added to it. You just slice a little bit of that, drop it on top. Again, it's ways to play with it. And you could actually use this for a sauce for pasta. Really? Yeah. So if you have a butternut squash, ravioli or a butter squash taco, whatever you're using, um that becomes your sauce. So you just add a little bit of more stock to it just to thin it out, dump your pasta in there, toss it and you go, wow, that's one of those great things. So we're just gonna blend this right. So we're just gonna blend this and uh and again, we could adjust the consistency by adding more stock to it. See how it is. Nice and silky smooth texture, smooth. And then for this one, what's the screen on top? What is this? So that is gremolata. Uh There is parsley in there, there's lemon in there. A little bit of extra virgin olive oil um and a little bit of uh Parmesan. Lovely. And then you just finished it with, with the crouton