Recipe of the Week!

This seasonal recipe was submitted by one of our marketing specialists, Katharine Peterson.

She says,"It's delicious and rediculously healthy."

Enjoy!




Butternut Squash Soup
(adapted from Food Network)

1 Sweet onion, chopped

1 Butternut squash peeled, seeded and cubed. About 5-6 cups.

1 tablespoon olive oil

1 tablespoon brown sugar

dash nutmeg

salt and pepper to taste

4 cups of chicken or vegetable broth

3 tablespoons cream or half and half, optional

Instructions:

Place onion and olive oil in a large stockpot cook over medium heat for about 5 minutes. Add squash, brown sugar and seasonings. Continue to cook for about 5 minutes. Add broth and cook until squash is soft. using an immersion blender, blend the ingredients in the stockpot until smooth. Add more salt and pepper to taste and cream, if desired. Garnish and serve. Approx. 6 servings.

Katharine's Tips:

1- If you are a curry lover, 1 teaspoon of curry powder would be a great addition.

2- The easiest way I have found to peel a Butternut squash is with a vegetable peeler. take long slow strokes.

3- If you don't have an immersion blender, take the soup from the pot in about 3 batches and process (carefully) in a blender until smooth.