Local Butternut Squash Apple Sooooouuuuuuuup.

Today I’m trying to make soup using as many local ingredients as possible. In the middle of winter. In New England. And it’s actually not that difficult. Which surprised the heck out of me.

Ingredients

• 1 roasted Butternut Squash (2 to 3 lbs)
• 4 to 5 peeled Apples
• 2 cups of Chicken Broth (vegetable broth works too)
• 1 caramelized Onion
• 1 tsp Nutmeg
• Pinch Celtic Sea Salt
• 10 turns of Freshly ground Pepper
• Pinch of shredded Sage
• 1 Tbs Honey (optional)

Directions

• Preheat the oven to 400 degrees F.
• Slice in half and roast your squash in a pan with 1-2 inches of water for 1 hour at 400 degrees F.
• Peel, core and cut the apples. Put them in a small baking dish with 1 inch of water and bake at 400 degrees F for 40 minutes.
• Chop 1 whole onion and saute on low until they are soft and caramelized (it’ll take about 30-40 minutes). You have to watch them and stir them regularly or they’ll burn.
• Scoop out the seeds in the squash.
• Scoop out the squash and put directly into a big pot on the stove.
• Pour 2 cups of chicken broth into the pot.
• Use an immersion blender and blend. When the squash and broth mixture is smooth, add the apples in and blend.
• Throw in the onions.
• Blend.
• Add Salt, Pepper, Nutmeg, Honey and Sage and other Herbs (if you want).
• Blend until smooth.
• EAT!!!

Leftovers

If you don’t have an immersion blender you can still make this soup with a regular blender.

I thought this would be much more difficult, finding locally grown food in Massachusetts in the winter. But it really wasn’t that hard. And the soup is delicious. I like it warm but I imagine that in the summer it’ll be a nice treat cold. Jenna, from www.eatliverun.com is an honest to goodness graduate of a culinary institute (Le Cordon Bleu. You may have heard of it ) and her blog is great. A huge thank you to her at www.eatliverun.com and www.wholefoodsmarket.comfor the recipes and thank you to www.LocalinSeason.com for inspiring this challenge!

Good Luck!!

Lovelillian

Filed in: entrees
Tagged with: Cane sugar-free • celiac • food • gluten-free • grain-free • health • Lillian's Test Kitchen • local food • paleo diet • primal diet • soy-free