BUTTERNUT SQUASH

The Fall brings lots of color, crisp air, outdoor fire pit activity and delicious and cozy soups. Butternut Squash is a favorite, whether served as a soup or as a side dish. Butternut squash grows on a vine and has a sweet, nutty taste similar to that of a pumpkin. It is a good source of fiber, vitamin C, magnesium, potassium and vitamin A. Raw butternut squash is 86% water, 12% carbohydrates, 1% protein and contains negligible fat. It’s naturally gluten-free and vegan. It can be roasted, sauteed, and pureed for soup.

Soup Ingredients:

2 tbsp of butter

1 small onion, chopped

1 stalk of celery, chopped

1 carrot, chopped

2 medium potatoes, cubed

1 medium butternut squash, peeled, seeded and cubed

1 Granny Smith apple, cored and chopped (optional)

32 oz of chicken or vegetable stock

Salt and ground pepper to taste

1 tbsp of turmeric

Pinch of cinnamon and/or nutmeg (optional)

Chives, croutons, heavy cream (optional)

Directions:

1. Melt butter in a large pot over medium heat and cook onion, celery, carrots, potatoes and squash, apple, for about 5 minutes. Pour in enough chicken stock to cover vegetables. Put in the turmeric.

2. Bring to a boil over medium-high heat. Lower heat, cover pot and simmer until all vegetables are tender, about 40 minutes.

3. Blend the soup until smooth. Return to the pot and mix in remaining stock until desired consistency. Season with salt and pepper. Optional cinnamon and/or nutmeg.

4. Serve hot, and if you like, top with croutons, chives and a dash of heavy cream.