Page 35 - UMass2018_CookBook

Butternut
Squash Soup (Non-Dairy)
Bancroft Family, Dartmouth, MA
“This is a favorite at Thanksgiving, allowing us to feed even the babies that join us, ensuring everyone eats some veggies. It always feels special when we are able to grow most of the ingredients in our own backyard.” — Gloria Bancroft
Preparation
1. Place the squash in a large pot and add the broth. Bring to a simmer over medium heat.
2. Meanwhile, heat the oil in a medium skil- let over medium-high heat. Add the carrots, celery and shallot and sauté for 3 minutes. Add the carrot mixture and the apples to the pot. If necessary, add water until there is just enough liquid to cover the vegeta- bles and apples.
3. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the vegetables and apples are soft.
4. Use an immersion blender to purée the soup to your liking, or let cool slightly before blending in batches in a regular blender. Add more water, if needed, to thin out the soup. Season to taste with salt and pepper.
Ingredients
Serves 6
1 1⁄2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
1 quart chicken broth
1 tablespoon olive oil
3 carrots, peeled and cut into 1⁄2-inch pieces
3 celery stalks, cut into 1⁄2-inch pieces
1 large shallot, cut into 1⁄2-inch pieces
2 large Honeycrisp apples, peeled, cored and chopped
Salt
Ground black pepper
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