Here’s the recipe for the soup that we served at the market today. We ran out of printed recipes at the market and we promised to post it for you here. Happy Thanksgiving!
Ingredients:
2 butternut squash ~ about 2 pounds
1 tbsp olive oil
2 tbsp butter
1 yellow onion - chopped
3 garlic cloves - minced
2 cups chicken stock
1/2 tsp freshly ground nutmeg
1 14 oz can of coconut milk
salt and pepper
Directions:
Preheat oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds. Brush the cut side of the squash with the olive oil and sprinkle with salt and pepper.
Place on a baking dish, cut side up and roast for 45 minutes or until fork tender. Remove from the oven and let them rest until they are cool enough to handle. Scoop the flesh out of the skins. Discard the skin and set the pulp aside.
Melt the butter in a soup pot over medium high heat. When the butter starts to sizzle, add the onion and garlic along with a pinch of salt. Saute' until golden - about 10 minutes. Add the squash and the chicken stock. Bring to a boil. Then reduce the temperature, cover and simmer for 30 minutes. Turn off heat and allow the soup to cool a bit. Working in batches, puree the soup until very smooth and return to the pot. Bring back to a simmer and stir in the nutmeg. Then slowly stir in the coconut milk. Season with salt and pepper.
Recipe from: at the farmers’ market
