Local Eating for December- Week 1

Stormy weather always brings out the desire for warm, hearty soup in us. Plus, its winter, so the squash are plentiful. So this week we bring you the perfect stormy Sunday dinner.

Butternut Squash Soup
1 medium sized butternut squash, approx. 2 lbs.
2-3 red potatoes (or substitute some parsnip)
2 carrots
2 Tbsp. butter
1 large onion
2-3 cloves minced garlic
4 cups chicken or vegetable stock
1 cup 1/2 and 1/2
olive oil
salt and pepper
sour cream

Preheat an oven to 400 degrees. Break down the squash into approx. 1” wide, peeled, seeded slices. Peel and quarter potatoes and carrots. Place all vegetables on a baking sheet brushed with olive oil and brush the tops of all pieces with oil. Season with salt and pepper. Roast until tender, usually 30 minutes.

In a large pot over medium heat, melt the butter. Add garlic and onions and cook about 5 minutes. Add the roasted vegetables and stock. Bring to a boil before reducing heat and simmering for 15 minutes.

Puree the soup in a food processor or blender, working in batches if necessary. Add the 1/2 and 1/2 during the puree process. Return to pot and heat through. Serve each bowl with a healthy dollop of sour cream and salt and pepper to taste.

Soup will store in the freezer for up to one month

Recipe this week comes from Whitney’s Kitchen