Recipe: Butternut Squash Soup

from co-op member Nina

Butternut Squash Soup

4 tablespoons butter
2 medium onions diced
1 medium butternut squash, peeled, seeded and cut into 1” pieces
4 pears, peeled and chopped into roughly 1” pieces (or use our delicious local apples) 
1 quart low sodium chicken stock, (or vegetarian vegetable stock), or enough to cover
1 sprig rosemary
Heavy cream, (or milk)
black pepper
curry powder

In a 4- quart sauce pan, or large frying pan, melt butter over medium heat, and add and sweat the onions.
Add squash and apples, and sweat these a bit too.
Pour in the stock, enough to submerge solids.
Add sprig of rosemary, bring to a simmer, and cook until squash is fork tender, about 15-20 minutes.
Remove rosemary.
Add salt, pepper, and curry powder to taste.
Puree in food processor, or with an immersion blender.
Add a touch of cream and serve hot.
Can be put in freezer if you do not add cream.

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