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!
- 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
- Heat olive oil in stockpot over medium. Add onions, leeks and garlic and cook until soft, about 10 minutes.
- Add squash and seasonings, stir together and cook for 2 minutes.
- Add vegetable broth and bring to a boil. Cover and cook over low-medium heat for 20 minutes.
- 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
- Nutrition per serving:
- Saturated Fat1g
- Protein 2g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.