Winter squash is such a treat — almost as if it’s making up for the weather turning cooler on us. Sweet, creamy, flavorful, and it lasts a long time in the pantry too. There are myriad ways to use it and enjoy it. One of them is in a delicious soup as chef Ryan Nelson demonstrated at our recent annual Dinner in the Garden fundraiser for the Market. Here is his recipe for you to delight in.
Butternut Squash Soup
from Chef Ryan Nelson of Late Harvest Kitchen
- 5lbs. butternut squash (peeled, seeded and diced)
- 1 small yellow onion (diced)
- 1 oz fresh sage
- ½ cup maple syrup
- 1 cup brown sugar
- 1 lb. butter
In a sauce pot sweat the onions and sage in one fourth of the butter. Once onions are translucent remove and discard sage. Add squash and cover with water. Once the squash is tender remove one quarter of the water and puree the squash adding the removed water as needed. Add remaining ingredients and season with salt to taste.
Now that you are in a proper Autumn mood, the time is ripe to make these additional palate-pleasing winter squash recipes! They include other fall favorites like apples, cider, onions, leeks, and the last tomatoes of summer.