You know you’re gearing up for a very scrumptious Christmas celebration when you come to Saturday’s Market and are overwhelmed with recipes, recipes, and more recipes! The farmers and processors we have here at the Mississippi Farmers Market are also some insanely good cooks and bakers! So, I thought, for this last
Minute from the Manager of 2019, I’d share with you a recipe that is absolutely delicious!
Butternut Squash Soup
Ingredients
- 1 butternut squash
- 1 onion diced
- 2 tablespoons butter
- 4 cups chicken broth
- 1 small Granny Smith apple (peeled, cored, and chopped)
- ½ tsp curry powder (optional)
- ½ teaspoon thyme or 1-2 sprigs fresh
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
1. Preheat oven to 400 degrees. Cut squash into 4 large pieces. Place in an oven-safe dish and roast until the squash is soft (about an hour). Scoop the flesh of the squash and set aside.
2. Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes
3. Add the squash, broth, spices and apple. Bring to a boil. Reduce heat to simmer, uncovered for about 20 minutes or until apples are tender.
4. Remove from heat (discard thyme stem if using fresh). Blend until smooth.
5. Return to pot and bring back to a simmer. Stir in heavy cream, and add salt and pepper, to taste.
*If you are using a regular blender or immersion blender, this soup is best strained.
*If you are using a high power blender (like Blendtec or Vitamix) there is no need to strain.
What meats go well with this soup? Nothing like a good pork tenderloin with roasted root vegetables! And if you want to freeze your soup, it freezes very well, just wait and add the cream AFTER it has defrosted. If you keep it in the refrigerator, it should last 4-5 days if you use chicken broth. If you use vegetable broth it will keep 6-8 days.
Enjoy!
With Growing Gratitude,
Lisa
