Delicious & Nutritious Butternut Squash Soup

By Geraldine Brooks, CSA member

Ingredients

2 medium-sized squash
Chicken or vegetable stock
1 large yellow onion
2-3 garlic cloves
1-2 Tbsp. butter
¾ c. cream
salt & pepper
handful of capers, finely chopped

Directions

1. Seed and roughly chop squash, leaving skin on.  Place in soup kettle and cover with chicken or veggie stock.  Cook till very tender--falling apart. 
2. Meanwhile, chop onion and garlic cloves and cook in butter till translucent. Add to cooked squash and blend the lot. 
3. Return to stove and thin with a little more stock to taste. Enrich with cream and season with salt and ground pepper.  Add a handful of finely chopped capers. Heat till steaming. Yum yum!

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