Pick of the week....

My favorite time of year is fall.  I love the cooler temps, the bright colors and the seasonal fruits and vegetables. Apple and pumpkin picking are family favorites and many treats are made like pumpkin bread, pumpkin bars, pies, crisps, etc.

This week's pick is a butternut squash soup that is easy to make and perfect on a cool night.

Ingredients needed:

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon turmeric
salt & pepper to taste
3 cups chicken or vegetable broth
1 cup water
2 peeled and chopped sweet potatoes
1 peeled, cored, sweet apple chopped
1 butternut squash, peeled, and cubed (if time is an issue buy frozen cubed butternut squash)

Instructions:

Saute onion and garlic in olive oil in large pot.  When soft add the turmeric, salt & pepper.  Then add the sweet potato and apple and a little bit of broth.  Simmer for about 5 minutes so everything softens. Add the rest of the broth and water and let come to a boil.  Once pot is boiling add the squash and lower to a simmer.  Simmer for an hour or until the sweet potato and squash are soft.  Use an immersion blender to puree soup or pour into a blender and transfer back to pot.  Soup will be thick.  If you like it thinner add a little extra broth or water.  Serve with fresh chopped scallions and a dollop of sour cream if you like.  Enjoy with some hearty whole grain bread and a salad.

Happy Fall!

Best,

Donna