From the monthly archives:

July 2011

Butternut Squash and Potato Soup
This smooth yet hearty soup is easy to prepare, but it will make you look like a super chef to those lucky enough to have some…and you thought you couldn’t cook!

Prep time: 25 minutes Cook time: 45 minutes Serves 4
1 medium butternut squash
2 baking potatoes, peeled and cut in chunks
½ medium yellow onion, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
2 cloves garlic, crushed
1 32-ounce container low-sodium vegetable broth
1 teaspoon salt
1/2 teaspoon cracked black pepper
2 teaspoons extra-virgin olive oil

Cut off and discard the top and bottom of the squash. Peel the squash with a vegetable peeler. Cut lengthwise in half; scoop out and discard the seeds. Cut the squash into 1-inch pieces. Put the squash, potatoes, onion, carrots, celery, garlic, and broth into a large sauce pot over medium-high heat; bring to a boil (about 10 minutes). Reduce the heat to a simmer. Cook for about 35 minutes, gently stirring occasionally, until all the vegetables are tender. Using an immersion blender, blend vegetables until smooth; season the soup with salt and pepper. Ladle the soup into individual bowls, drizzle with olive oil (about ½ teaspoon each),
and serve. `

Tip: You’ll find locally grown squash from late summer through early spring. When time is tight, try fresh-cut, ready-to-go butternut squash from your supermarket. Although a bit more expensive, it’s already peeled and diced for you.
Frozen butternut squash also works well.

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