The weather is changing around here which means so is the produce from the CSA! Luckily, I am starting to get a little less in my box every week. I have been working like crazy to make/freeze/preserve all the veggies this summer. I have been doing a good job, but even I get a little tired of having to worry about how on earth I am going to consume it all! One thing I love to make in the fall and freeze is butternut squash soup. I have tried many varieties, but I think this recipe I the best one I’ve ever tried and it is the most simple!
Butternut Squash Soup
- 1 butternut squash, peeled, seeded, chopped into cubes
- 2 apples, chopped into cubes (choose gala, Fuji, jonathan, etc.)
- 2 onions (you could use your leek from the CSA as 1 of the onions)
- 2 cloves garlic
- 2 Tbsp butter (I like butter but you could use any cooking fat)
- 4 cups chicken stock (homemade is best!)
- salt and pepper to taste
Heat butter in a dutch oven over medium heat. Add onions and a pinch of salt and pepper and sauté until translucent. Add the garlic and sauté for another minute or so. Add the apple and butternut squash cubes and pour the chicken stock over the veggies. Allow to simmer until the butternut squash and apples are fork tender. Use an immersion blender to blend it all together until creamy (you could also move batches to the blender). Season with salt and pepper to taste. If you consume dairy, some plain Greek yogurt dolloped on top makes this a hearty, satiating, complete meal.