simple delicious squash soup recipe

Hi Folks-

So Snow… I guess we are here! I made a lovely off the cuff soup the other night that I encourage you to try. I love squash, and butternut squash soup is a favorite, except I hate how much everyone tries to make it taste like pumpkin pie. If that’s your jam, there are plenty of recipes out there for you, here’s one that’s a bit different.

1 medium size butternut squash, peeled, cubed and roasted for 30 to 40 minute, you want it browned, not burned and reasonably soft. Coat with olive oil, salt and pepper and roast at 350, flipping once.

2 TBL olive oil

1 large onion diced

4 cloves garlic minced

3 – 4 stalks celery diced

2 small cans diced mild hatch chilies

2 tsp cumin

1 tsp red pepper flakes

3 to 4 cups chicken stock

Roast the Squash, set aside. In a soup pot, heat oil, add onion and garlic and celery, cook until softened, add spices and salt and pepper, add squash, chilies and chicken stock just to cover all, simmer for 15 minutes or until everything is very soft. Puree in batches in a food processor or blender. Taste and correct for seasoning, if too thick add more chicken stock. Serve with a swirl of sour cream and a spray of cilantro if you feel like it.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • east coast halibut
  • flounder
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp, fresh
  • 10/20 Dry Scallops
  • Mussels

See you at the Store!

The Uncommon Market

The store worth walking to.”


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