October 2016

7 Reasons to make Butternut Squash Soup

1. It’s SO EASY.
2. It’s super delicious.
3. You need just a few ingredients.
4. It freezes well.
5. You can get squash for a steal.
6. It’s a celebration of autumn.
7. It’s low-carb.

That’s right — butternut squash soup is a celebration of fall!

We suggest getting creative and experimenting with different spices. Our current favorite add-in is a little bit of granulated ginger for a spicy bite! To save on your squash, buy it at the Public Market or anyplace else that prices by the squash, not by the pound. We got 3 big butternuts for $5 and made a double (triple?) batch.

Butternut Squash Soup Recipe

Ingredients

• 1 onion, chopped
• 2 tablespoons coconut oil
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1 medium butternut squash, peeled and chopped
• 1 quart chicken stock

Directions

1. Saute chopped onion in coconut oil in a large pot.
2. Add in cinnamon, nutmeg, and salt.
3. Add chopped butternut squash to pot, then pour in broth.
4. Boil the butternut squash in the broth until tender.
5. Puree soup in a food processor or high-speed blender until smooth.
6. Garnish with a sprinkling of cinnamon and (optional) chopped walnuts.

Another option: If you have an immersion blender, we recommend baking your squash until it’s soft. Then you can just complete the first 2 steps, add your squash and broth to the pot, and blend until smooth. Voila!