01 Oct Butternut Squash Soup & Green Pepper Salad
Butternut Squash Soup & Green Pepper Salad
By Lizzy Sharp — CSA shareholder, mom, wife, and Nutritional Nutritional Therapy Practitioner student
Happy Fall, ya’ll! It’s finally autumn in Arkansas, and that means cooler weather, less humidity, and butternut squash! This simple recipe is for butternut squash soup, and it is best enjoyed at dinner time by the fire. It pairs well with a nice, crisp cider, and green pepper salad.
Butternut Squash Soup
2 medium sized butternut squash, peeled and diced
2 cups chicken bone broth (bonus points if the broth is made from Grass Roots chickens!)
2 chopped local onions
2 cloves of diced garlic
1 teaspoon sea salt
1 teaspoon garam masala spice (more if you’re adventurous!)
2 tablespoons parsley, chopped
First, boil squash until a fork can easily go through its flesh. While that’s cooking, sauté onion and garlic until onion is transparent and garlic is fragrant. Add boiled squash, onion and garlic into a blender and blend until smooth. Add bone broth, salt and garam masala into the blender, and pulse until smooth. Garnish with some lovely New South parsley. Enjoy!
Green Pepper Salad
In order to utilize those delicious green peppers and cucumbers (hello Vitamin C!) we received in our produce boxes, here’s a straightforward salad that pairs nicely with any soup.
2-3 cups of New South lettuce
2 green peppers, chopped
1 cucumber, chopped
Gently sauté green peppers in local salted butter until soft. Mix in with lettuce, chopped tomato, and chopped cucumber.
I love this salad with a dressing of olive oil, vinegar (I use apple cider vinegar), and mustard.
1/3 cup of olive oil
2-3 tablespoons of apple cider vinegar
2 teaspoons mustard
Pinch of sea salt
Mix all ingredients together and adjust to taste.