The Locavore Recipe File
Seasonal recipes bringing the best to your table
Hearty Butternut Squash Soup
Yield: 4-6 servings
Ingredients
• 1 large butternut squash, cut into 1” cubes( about 3 pounds, 8 cups of cubed squash)
• 2 apples, peeled, cored, and cut into 1” cubes
• 1-2 tablespoons olive oil
• 4 tablespoons coconut oil
• 2 cups finely chopped yellow onions( about two medium onions)
• 4 to 5 teaspoons curry powder
• 4 cups vegetable stock
• 1 / 2 – 1 cup apple juice or apple cider
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat oven to 400 ° F
2. Toss the squash and apple with olive oil, kosher salt and pepper and roast until tender, for approximately 30 – 45 minutes, stirring every 15 minutes.
3. Meanwhile, melt the coconut oil in a large heavy pot over low heat. Add the onions and curry powder and cook, covered, until the onions are tender, about 25 minutes.
4. In two batches, puree the squash and apples with approximately ½ cup broth in a food processor.
5. Add the pureed squash and remaining broth to the pot with the onions. Bring to a boil and then reduce heat to a simmer.
6. Add the apple juice or cider, a little at a time, until the soup is the desired consistency and taste.
7. Season with salt and pepper and serve immediately. This soup is even better the next day!
Tips for cubing squash
❧❧ Microwave for 3 minutes to soften the flesh.
❧❧
Cut off the ends and then cut in half crosswise, separating the“ neck” from the“ bulb”
❧❧
Stand the“ neck” on it’ s end and slice off the skin with a sharp knife. You can use a vegetable peeler if you prefer. Slice into 1” rounds, then into 1” lengths and finally into 1” cubes.
❧❧
Cut the bulb in half and scoop out the seeds. Save the seeds for roasting … they make a wonderful snack or lovely garnish for the soup. Cut the bulb section into 1” cubes.
GROW! BOSTON
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