Short Description:Â
  This Butternut Squash Soup is both sweet and savory!Â
Recipe:
- In medium saucepan, add ¼ cup of water or organic vegetable stock- bring to boil and reduce to simmer.
- Add onion, bay leaf and salt- simmer for 4-5 minutes until liquid evaporates or onions become translucent.
- Add butternut squash and remainder of organic vegetable stock or water- simmer for 20 minutes on medium heat.
- Strain squash and onion- reserve liquid.
- Discard bay leaf.
- Place squash and onion in blender- puree on high, adding liquid as needed.
- Season with salt, local honey, nutmeg and cinnamon.
- Garnish with spiced pumpkin seeds, micro beet top or baby herbs as you desire.
Ingredients:
- 1 medium Butternut Squash- Peel, De-seed and Large Dice
- 1 medium White Onion- Peel and Slice Thinly
- 1 Bay Leaf
- 1 quart Water or Organic Vegetable Stock
- 2 tablespoons Local Honey
- 1/4 of a teaspoon Cinnamon
- Pinch of Nutmeg
- 1/8 teaspoon Salt