Thursday, November 20, 2014

A rite of passage...Butternut Squash Soup

Every fall I make Butternut Squash Soup. I love it beyond reason. I was determined this year, to make enough for the whole winter. We like to have a grilled cheese, or a piece of Sourdough bread with the soup. It is perfect for winter.

One of Farmer Dan's beautiful Butternut Squash's. 

Cutting up the squash and vegetables.

Chopped up and cooking. 

I bag the soup, label it with the year and lay them flat on my plate to freeze. When they are frozen they then stand up flat in the freezer. So one batch done, three to go.

The recipe:

Butternut Squash Soup

1 Tbsp coconut oil
1 Onion, chopped
1 Clove Garlic, minced
3 lb butternut squash {peeled and diced}
1 sweet potato {peeled and diced}
2 Apples {peeled, cored and diced}
6 cups vegetable stock
1Tbsp rosemary, or 1 tsp dried
1 Tbsp thyme, or 1 tsp dried
1 tsp salt
1/4 tsp pepper
A pinch of cayenne {optional}

Heat oil in a large pot. Sauté onions and garlic until soft and fragrant. Add squash, sweet potato and apples. Stir to combine. Add the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until squash is very soft. Purée soup. I use a stick blender, but you must be very careful if soup is hot. I still manage to splash molten soup on myself every time. Maybe use your blender??