Winter Squash Soup

Here is a lovely and easy recipe that comes right out of Mark Bittman’s How to Cook Everything Vegetarian.  If you are just learning your way around vegetables, I can say without reserve that this is your ticket to quick and easy meals that will actually taste good, too.  Here’s another household favorite for you to try with items in season right now.  You can find this and other recipe baskets at our online store.  We try to make eating seasonally easy!

Winter Squash Soup 

3 Tablespoons butter or neutral oil

3 lbs winter squash, peeled/seeded/cut into cubes

1 medium onion

2 small or 1 large chili pepper

1 Tablespoon garlic

1 Tablespoon chopped fresh sage or rosemary

salt/pepper to taste

5 cups vegetable broth

1 cup cream or half and half

– Heat oil in medium saucepan, then add onion, garlic, squash, garlic and chili peppers: cook about 5 minutes

– Add her, spinkle with salt and pepper and cook another minute or so.

-Add stock and bring to a boil, then lower heat to simmer about 30 minutes or until squash falls apart.

-Use immersion blender or regular blender to puree the soup (safety first!  don’t forget to let it cool!)

– Heat pureed soup up to almost boiling and add cream and heat through without bringing to a boil.

 

Serve hot!