Seasonal: Farm to Table Butternut Squash Soup

By: Jamin Mendelsohn

First, I would like to send out all of my best wishes and thoughts to everyone affected by Hurricane Sandy.  Being based in New York City, I consider myself extremely lucky to have made it through with only minimal impacts.

Times like this call for nourishing food and since I still have power and water,  I made a big pot of this warming, healthy, seasonal soup.  (The onions, squash, leek and garlic all come from my CSA, FullPlateFarm.) — I’d make you all a bowl of it if I could!

 

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Ingredients:

  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1 large leek, white and light green parts chopped
  • 1 large butternut squash – seeded, peeled and cubed (about 1 inch)
  • 1 qt (32 oz) vegetable broth
  • 2 tbsp Olive Oil
  • 1 tsp fresh thyme, minced
  • 1 tsp cumin
  • sea salt and black pepper to taste

Directions:

  1. Heat olive oil in stockpot over medium.  Add onions, leeks and garlic and cook until soft, about 10 minutes.
  2. Add squash and seasonings, stir together and cook for 2 minutes.
  3. Add vegetable broth and bring to a boil. Cover and cook over low-medium heat for 20 minutes.
  4. Blend soup using immersion blender or traditional blender and season with sea salt and black pepper.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 4

  • Nutrition per serving:
  • Calories170
  • Fat7g
  • Saturated Fat1g
  • Cholesterol0mg
  • Sodium140mg
  • Carbohydrates26g
  • Fiber4g
  • Sugars6g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Jamin Mendelsohn

Jamin has been part of the Reboot team since Day 1. She began juicing 4 years ago and hasn’t looked back. As a vegetarian, Jamin likes to experiment with juices, smoothies, veggies and legumes — always finding ways to sneak in her all-time faves: Fennel, Leafy Greens, Chickpeas and Avocados. Follow her on Twitter @JaminLM and http://brooklynjam.com/

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