Here is a delicious butternut squash soup recipe perfect for those chilly autumn nights. This recipe was submitted by Nikki, thanks so much!
1 medium organically grown butternut squash (about 2 1/4 pounds)
1 medium organically grown onion, chopped (about 1 cup)
2 tablespoon freshly grated ginger, optional
3 tablespoons Sparkman’s Cream Valley organic butter
3 cups Whole Foods Organic 365 Chicken Broth
1-2 cups water, as needed
Nonstick vegetable oil spray
Salt and pepper to taste
Garnish with sour cream, yogurt, or try Decimal.Place Farm’s goat cheese with sliced or crumbled bacon
Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.
While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Electric mix and puree until as smooth or chunky as you like. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot.
Depending on the desired taste, (zesty or sweet) you can also add a little paprika or nutmeg when serving.
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