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
25