Friday, September 10, 2010

Butternut Squash Soup with Parmesan Toast

Butternut Squash Soup with Parmesan Toast

Recipe adapted from Three Sisters Soup, Renee Russell, Hanover Co-op Food Store

1 large (or 2-3 small) butternut squash or any seasonal squash (acorn works, too) 
*Add an extra if you like your soup creamy & check out Milagro Farms or Springfield Farm at the Wednesday & Saturday Austin Farmers' Market. They have some great ones!
32 oz. of veggie or chicken broth
1-2 cups of water (leave out for creamier soup)
1 medium to large 1015 or yellow onion (check Johnson's Backyard Garden at the Wednesday & Saturday Austin Farmers' Market or in your CSA box if you get them!)
1/4 cup of Texas Olive Ranch olive oil 
(available at Wheatsville, Central Market and Austin Farmers' Market on Saturday)
small bunch of thyme (stems removed)
bay leaf
2 cloves of garlic from Milagro Farms
small bunch of sage
salt (we use Celtic Sea Salt - a more nutritious salt available at Wheastville and Central Market)
1/2 cup white wine (optional)
(2) 15 oz cans of cannellini beans or approximately 1-2 cups of cooked beans (I like to buy dry beans in bulk at Wheatsville or Central Market and soak them overnight before cooking)

*Would be great served with Texas French Bread's French bread (available at Wednesday and Saturday Farmers' Markets - check them out for dinner, too!) with melted cheese from Brazos Valley Cheese (available at Austin Farmers' Market on Saturday) and a salad made with Animal Farm lettuce (available at Austin Farmers' Market on Wednesday and Saturday)

1. Preheat oven to 350. 
2. Cut the squash and scoop out the seeds. 
3. Lay the squash halves on a baking sheet lined with parchment or aluminum foil. 
4. Drizzle with olive oil or grapeseed oil, salt and pepper. 
4. Roast the squash in the oven for approximately 45 minutes.
5. Let cool and puree in a food processor or mash with a potato masher until smooth. 
6. In a large pot, add olive oil, chopped onions, garlic, sage and thyme. Cook and stir until fragrant and onions are translucent. 
7. Add stock (and water if desired), bay leaf, wine (optional) and pureed squash to pot and simmer. 
8. Add remaining ingredients and salt and simmer for 15-20 minutes. 

Another great seasonal recipe to try! 

The Co-op Food Stores: Butternut Squash Soup with Parmesan Bread and Apple Pecan Salad

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