Butternut Squash Soup

Only three more weeks of the East Greenwich Farmers Market? Can it be? Yes. The Market at Academy field wraps up Oct. 24 and the Market at Goddard Park will close that same week on Oct. 28.

I love farmers markets. I love the outdoor shopping experience, running in to friends, and most importantly I really like talking to the farmers. These people are passionate about their food and I always learn something new. Today I spoke to a woman who makes her own apple butter and a variety of jams. She has inspired me to attempt to make my own apple butter which will probably lead me to making some pumpkin butter. I’ll keep you posted…

While I was at the market this crisp morning, a lovely basket of butternut squash caught my eye and lured me in. Instantly I was craving a cup of warm butternut squash soup. I carefully selected the one that would become part of my lunch. I knew I needed carrots, onions and some celery so I bought some of each as well, and with a spring in my step headed home.

What follows is a deliciously simple soup that is easy to throw together.

Butternut Squash Soup

2 Tbl olive oil

1 large carrot peeled and chopped

1 celery stalk chopped

1 onion chopped

1 medium butternut squash peeled, seeded and chopped

½ tsp fresh thyme

4-6 cups chicken broth (I used 4c because I like it a bit on the thick side)

¼ tsp salt

1/8 tsp pepper

Heat the olive oil over med heat and sauté the carrots, celery and onions till soft. Add the rest of the ingredients, bring to a boil and then turn down the heat and let the soup simmer till the squash is soft, about 30 minutes.

Let the soup cool and then puree using either a food processor, immersion blender, or a regular blender. If you don’t use an immersion blender I strongly suggest pureeing the soup in batches. I speak from experience. I used a food processor, filled the darn thing too full which of course led to soup leaking out the bottom and all over the counter. Santa, may I have an immersion blender for Christmas? I’ll leave some soup next to the cookies and milk.

If you watch the sales in the supermarket, you’ll see that winter squash prices are coming down, that’s because they are in season, ripe and ready. So whether you hit the farmers market or your local grocery store, be sure to grab a butternut squash. Enjoy!

Do you like soup?  What is your favorite kind?  Post your answers to the comments.