We hope 2017 is off to a great start!
It seems that every time I turn around, a week or two has passed! Yikes!
Do any of you feel the same?
I have been on a mission to make a more concerted effort to eat as organic as possible and have been busy in the kitchen. Since my Daria continues to bring me wonderful organic food from the Lancaster Co-op, I have been creating recipes to satisfy our appetites and souls.
Here is a creation of a butternut squash soup with apples….all organic and all delicious!
And did I say it was easy?
All you need is a saucepan, a bit of time, a blender, and you are set!
Butternut Squash Soup
1 whole butternut squash, peeled, cut and cooked
1 apple, cored, cut and cooked
2 T olive oil
1 small onion, cut
1 peeled garlic clove, minced
10.5 oz veggie stock
¼ tsp thyme
Pinch of cinnamon
Pinch of kosher salt
NOTE: In order to infuse the flavors, you need to cook the ingredients on the stovetop before blending.
Add olive oil to large saucepan and when hot, saute onion and garlic until translucent.
Add the squash and apple and cover with the veggie stock.
Add the thyme, cinnamon and salt.
Cook until fork tender.
Now put the squash mixture into your blender and blend until smooth!
Hope you enjoy this soup as much as we do!