It’s allergy season! Ease that sore throat with this deliciously simple soup that allows the sweet, mellow flavor of the butternut squash to shine. City Feed carries gorgeous local butternut squash from Plainville Farm just a few hours away in Hadley, MA, and this soup showcases it perfectly! It’s also easily adjustable for all sorts of flavor combinations: add ginger and cayenne for a spicy kick, or use ginger, garlic, and curry powder, and substitute lime for lemon for a curry-inspired soup. Adding rosemary, sage, and garlic would make for a tasty herbed squash soup, perfect with crusty bread and a simple salad.
Ingredients:
1 shallot
Salt and pepper to taste
Directions:
Preheat oven to 425 Fahrenheit. Cut the ends off the squash, then slice in half long-ways. Remove seeds with a spoon. Oil the cut side of the squash, then place on a roasting pan flesh side down. Roast for 45 minutes, or until fork tender. When cool to the touch, remove the skin and mash the squash until smooth.
Roughly chop the shallot and sauté in oil in a medium sized pot until lightly browned. Add squash, broth, and pepper as desired. Stir until homogenous and simmer for 15 minutes. Remove from heat, salt to taste, and add lemon juice. Blend until smooth. Garnish with pumpkin seeds and crème fraiche, and serve with a hearty bread (pictured is a homemade honey oat sourdough!)
Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!
