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Butternut Squash Soup

Saute’ in 3 Tblsp butter:  (15-20 min)

1 onion chopped                     1 apple (peeled & chopped)

1 small celeriac (peeled & chopped), or 1 stalk celery

1 clove garlic                          4 fresh sage leaves (minced)

1 fresh sprig thyme

Puree’ this mixture along with 1 qt pureed squash

Heat over medium flame:

the squash mixture (above)

1 cup tomato (fresh or canned & chopped)

enough stock to make the soup  desired consistency (2-4 cups)

½ cup cooked lentils 1-3 tsp salt (to taste)

Serves 6-8 people

Optional:

1 roasted red pepper (seeded & chopped) 1-3 cloves crushed raw garlic

1 Tblsp capers 1 Tblsp sugar or maple syrup

 

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