Butternut Squash Soup
We asked our Facebook fans to share recipes for their favorite fall soup or stew. Sarah, one of our loyal customers, sent in the following and we wanted to share with all of you!
- 1 butternut squash, about 3 lbs.—peeled and cubed
- 1 TBL rosemary, chopped
- 1 small onion, finely chopped
- ¼ tsp allspice
- ¼ tsp nutmeg
- 1 pint whole milk (do not use skim)
- 6 cups chicken broth or stock
Preheat oven to 350’F.
Toss squash and rosemary with olive oil, salt and pepper, and roast for 20-30 minutes, or until tender. Let cool.
In a soup pot, sauté onion in 1TBL olive oil until onion is translucent. Add squash (with olive oil and rosemary) to pot, and chicken broth. Bring to a boil, and cook 10-15 minutes. Add nutmeg and allspice, and salt and pepper to taste. Let cool.
When about to serve, blend soup in a blender, food processor, or using a stick blender until desired consistency. Add in milk, and gently reheat until to temperature.