For the past few weeks, the weather in Wolfville has been quite cold. We have had days where we were snowed in, followed by freezing rain and snowstorms. So, on days where going outside doesn’t seem like the greatest of ideas, I enjoy cleaning around my apartment and cooking! During the winter, squash are my go-to vegetables as they are always available. I have come up with a butternut squash soup recipe that is sure to warm our cold souls! In addition to being delicious, this recipe is very simple and easy to execute.
2tbsp butter or margarine
2 small onions, minced
3 cups peeled, seeded and cubed butternut squash
5 cups of chicken stock (can be replaced with vegetable stock)
1½ cups of cubed potatoes
salt and pepper to taste
chives and whipping cream (optional) for garnishing
Optional toppings: sunflower seeds, pumpkin seeds, pea shoots
In a large saucepan, melt the butter or margarine. Add the onions and cook until soft and translucent, about 5 minutes.
Add the squash, your choice of stock and the potatoes and bring the to a boil. Lower the heat, cover the pan and let simmer until all the vegetables are soft,about 35 minutes.
Using a food processor or a blender, process the soup until it is smooth.
Transfer the soup back into the pan and season with salt and pepper.
Serve the soup warm with a small amount of cream and herbs as garnish. Enjoy!
Coralie N’Djoré is originally from Montréal and is a third year student studying Nutrition at Acadia. Her interest in nutrition and food as a whole has lead her to change her degree from Psychology to Nutrition in her first year of university. She enjoys trying new foods from various parts of the world and creating new recipes.
Look for more posts on meal planning and local food coming from Coralie soon!
This recipe is super easy and delicious. Roasted rutabaga is my one of my favourite winter foods. Last week I also made roasted rutabaga fries with dried thyme, salt and pepper, and a drizzle of honey. If you don't like the bitterness that rutabaga sometimes has, try drizzling it with honey. I am going to try thyme, tarragon, and smoked paprika rutabaga fries next.
I love squash. I tend to roast it or make soup. If I roast it, I'll often put some mixture of herbes de provence (rosmary thyme, sage, marjoram etc.), apples, walnuts, butter, cheese (often soft goat cheese), cranberries, kale, wild rice, mushrooms, and lentils. If I make squash soup, I usually go for North African spices. Selah Koile's "How to Make Awesome Soup with Whatever you Have" has time and time again proved to be invaluable, and it was while I was snowed in.
Other Yummy Looking Winter Recipes for next Snow Day:
We’re on a quest to find recipes made with ingredients grown in Canada.
Community Shared Agriculture (CSA) Farms using HarvestHand CSA Platform tell us that recipes are the most shared and visited content on their blogs, yet it is a constant struggle to find good quality recipes made with Canadian grown ingredients.
When we asked food leaders in Atlantic Canada where they find recipes made with ingredients grown in Atlantic Canada and here’s what they shared: