Featured recipe from Marilu’s table * Butternut squash soup
Are you ready for a delicious fall recipe? Pick up some squashes at the farmer’s market now. You can roast or steam them now, purée the “flesh,” and freeze it for use all winter. Easy, delicious, and budget-friendly!
Butternut Squash Soup
Blue * Serves 6 (first course) or 4 (entree with salad or sandwich)
1 large butternut squash – peeled, cubed, steamed, and puréed
2 stalks celery hearts, sliced thin
1/2 small sweet onion diced
1 Tablespoon extra virgin olive oil
2 Tablespoons Earth Balance margarine
3 Tablespoons flour
8 ounces vegetable broth
16 ounces soy/rice/almond/oat milk (unsweetened)
1 teaspoon dried thyme
2 teaspoons rubbed sage
salt and pepper (white pepper) to taste
In large saucepan sauté celery and onion in olive oil until translucent. Add margarine and when it melts, add the flour, stirring to coat vegetables.
Slowly stir in the veggie broth. Simmer 5 minutes and add the cooked, pureed squash. Stir squash into broth and simmer on low for 10 minutes. With the heat on low, add the milk and herbs and heat gently for another 10 to 15 minutes.
Optional: Serve with a small dollop of plain soy yogurt, and a sprinkle of minced fresh thyme and sage leaves.
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