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My friends, Joyce and Bryan, started a small vegetable garden in their back yard as a hobby. They wanted to grow some fresh food for their family, and then the hobby grew into a larger garden with tons of veggies, flowers, herbs, and everything you can imagine!! Look at some of this year’s crop!!

They even make their own pickles, and boy are they delicious!!!! 

During a conversation we had one night, I mentioned to them that I loved butternut squash soup and that they should grow some. Well Bryan took my advice and grew some just for me. 

So I decided that I would use their bounty to make some yummy soup, and now I am going to share it with you!

Savory Butternut Squash Soup (from Town and Country Living)

Ingredients

1 butternut squash; peeled, de-seeded, and cubed

2 carrots, cut in thick slices

1 medium-sized onion, cubed

2 gala apples, peeled, cored, and cubed

3 cloves of garlic

2 tbsp. extra virgin olive oil

2 bay leaves

1 tsp dried thyme

1 tsp of dried sage

1/2 tsp salt

1/4 tsp white pepper

1 cup light cream

32 oz. vegetable stock, pre-made or from scratch

Instructions

Preheat oven to 425° F.

To start, peel and cut a butternut squash into large chunks along with a sweet onion. Tip: To remove the skin more easily, place the squash in the microwave for a minute, then use a vegetable peeler to remove the skin.

Toss squash, carrots, onion, apples, and garlic in large bowl with olive oil and the dried herbs. Spread them on a baking sheet lined with parchment paper or tin foil. Roast veggies and fruit in oven for about 40 minutes, or until squash is tender and lightly browned.

Remove from oven and place the vegetable mixture into a large soup pot over medium heat.

Add your vegetable stock. Simmer for 15 minutes, and then remove the pot from the heat. Working in 2-3 batches, puree the soup in a blender until smooth. You can add more vegetable stock if the soup is too thick. Stir in cream until thoroughly mixed and serve!

I would also consider adding a dollop of crème fraiche and perhaps some savory nuts or roasted pumpkin seeds. Don’t forget a hunk of fresh bread to enjoy with your soup!! Enjoy!!!

I tripled the batch since I had three squashes, then I let the soup cool and froze it for some hot soup in the fall. I also gave some to Joyce and Bryan since they grew the squash just for me!!

Thanks Joyce and Bryan for the wonderful veggies and squash!!

With all of the harvesting going on, I decided I needed to wear my Quacker Factory 3/4 Sleeve Scoop Neck Harvest T-shirt (A217155) when I went to visit them!! I thought it was the perfect “fit.” 

Until next time—Quack, Quack!

Angel

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