A recipe and playlist borrowed from her weekly get-together with her loved ones, Soup Jazz Sunday comes from HOMEGROWN and Farm Aid’s intern, Emily Eagan, a music industry major at Northeastern University. Stay tuned for another helping!
My sister’s and my hometown of Hadley, Massachusetts, has the best winter squash, period. That's why we always cook with butternut from Plainville Farm when we can. I encourage you to do so, too! You can pinpoint more sources for family-farmer-grown food near you on HOMEGROWN’s Find Good Food page. And then you can make this delicious soup, which my sister, Brenna, her boyfriend, Jake, my boyfriend, Eric, and I devoured yesterday. Happy cooking!
RECIPE: BUTTERNUT SQUASH SOUP
WHAT YOU’LL NEED
» 2 medium butternut squashes (halved lengthwise, seeds removed)
» 4 shallots
» 2 Tbsp unsalted butter
» 1 medium Granny Smith apple
» 8 fresh sage leaves
» 2 cloves garlic, minced
» 2 ½ cups vegetable stock
» 2 ½ cups water
» 1 ½ tsp salt
» ¼ tsp black pepper
» ⅓ cup half-and-half
» an immersion (or “stick”) blender
WHAT TO DO
Position a rack in the middle of the oven and preheat to 425 degrees. Line a baking sheet with foil. Place the squash on the baking sheet, cut side up, and brush it with melted butter, salt, and pepper. Roast for 50 minutes or until knife-tender. While that beauty is roasting away, dice the apple, shallots, and garlic and sauté them until soft in a pot with a little butter or olive oil. Once the squash is cool enough to handle, scoop out the flesh and add it to your pot. Add the broth, water, salt, and pepper then stir and bring to a boil. Reduce the heat to medium low and simmer for 15 minutes. Turn off the heat, add the half-and-half, and blend!
We served this soup with cheesy toast (just shred some of your favorite cheese over bread and broil it until it’s gooey and crispy) and white wine. Check out our Spotify playlist and more photos below. Enjoy!
MORE EDIBLE GOODNESS
• Read all Soup Jazz Sundays
• Find more farmer-friendly recipes in the CSA Cookoff
• Taste-test HOMEGROWN members’ oodles of chili recipes (beef! pork! veggie and more!)
ALL PHOTOS: EMILY