Farmer's Market Spoils

This morning I took a trip to the farmer's market with my mother-in-law, Lynn. The produce is shifting from the summer crops, such as the raspberries, to the autumn crops, such as the butternut squash. I also found the pretty gourd at the market.

Here is a delicious recipe for butternut squahs soup. (I mix leftovers in the cheese sauce for macaroni and cheese - very sneaky way to get veggies in an otherwise nonnutritional lunch!)

INGREDIENTS

2 lbs butternut squash, seeded, peeled, and chopped
2 14 oz cans broth (vegetable or chicken)
2-3 T butter
1/2 C milk (to thin)
salt and pepper to taste

Optional spices: 1/2 t ground red pepper or 1/2 t nutmeg

DIRECTIONS

1. Slice squash is half lenthwise, scoop out seeds. Chop into small pieces, cutting off rind.

2. Place the squash and broth in a large pot, bring to a boil for 20 minutes or until squash is soft. Transfer squash to a blender, reserving liquid for thinning. Puree veggies, adding broth until desired consistency is reached. Stir in butter, milk and salt and pepper to taste.

3. Serve warm with crusty bread.