Butternut Squash Soup

Soup season is here! This recipe simply combines, squash, onion and garlic from you favorite local farmer, bone broth from Erie Bone Broth, and a bit of spice for a perfect Fall flavor.

8 servings

Ingredients:

• 2 Butternut Squash*
• 1/2 cup, Onion*, diced
• 2 cloves Garlic*, minced
• 1 tbsp. Olive Oil
• 2 tbsp. Raw Honey*
• 6 cups Bone Broth* (or Vegetable Broth)
• 1/2 tsp. Fresh Turmeric* (or ground)
• 1/4 cup, chopped Cilantro*
• 1 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• 1/2 tsp. Ground Clove
• Salt & Pepper, to taste

*available from local producers at Countryside Farmers’ Market at Howe Meadow

Method:

1. Preheat oven to 350.
2. Slice each butternut squash lengthwise and scoop seeds out.
3. Bake squash about 1 hour (until soft) flesh side down. Cool squash to room temperature.
4. Sauté garlic and onion in olive oil over medium heat.
5. When squash is cooled, peel the skin off and add to a blender. Add sautéed garlic and onions. Blend.
6. Add raw honey, 5 cups of the vegetable broth, turmeric, chopped cilantro, cinnamon, nutmeg, ground cloves. Blend well.
7. Add mixture to a large pot to heat on the stove.
8. Pour the remaining 1 cup of vegetable broth in mixer and mix on high to be sure to get any ingredients remaining in the blender. Add to soup pot and mix well.
9. Add salt and pepper if desired. Heat throughout. Serve and enjoy!
10.