October 2016

Butternut Squash Soup is wonderful!

If you’ve yet to discover the joy of butternut squash soup, you’re in for a treat. Make it once and this incredibly easy-to-make autumn soup will find a regular spot in your recipe rotation. The recipe requires just a few common ingredients, so it’s easy to whip up on the fly. Just grab some squash while you’re out and about! Skip the squash at stores where they charge by the pound. At the Public Market and some farmers’ markets, you can get as much as 3 big butternuts for just $5! This smooth soup freezes well, so make a double batch and save some for later.

Jazz it up with fall spices.

The recipe gives you the basics, but we suggest getting creative and experimenting with different spices. Add a little more cinnamon and salt than the recipe calls for. Our current favorite add-in is a little bit of granulated ginger for a spicy bite!

Butternut Squash Soup Recipe

Ingredients

• 1 onion, chopped
• 2 tablespoons coconut oil
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1 medium butternut squash, peeled and chopped
• 1 quart chicken stock

Directions

1. Saute chopped onion in coconut oil in a large pot.
2. Add in cinnamon, nutmeg, and salt.
3. Add chopped butternut squash to pot, then pour in broth.
4. Boil the butternut squash in the broth until tender.
5. Puree soup in a food processor or high-speed blender until smooth.
6. Garnish with a sprinkling of cinnamon and (optional) chopped walnuts.

Another option: If you have an immersion blender, we recommend baking your squash until it’s soft. Then you can just complete the first 2 steps, add your squash and broth to the pot, and blend until smooth. Voila!