November is a time to give thanks. We give thanks for our bountiful harvest and all of the flavors of the season. Enjoy this medley of farm-tested & farm-approved recipes with key ingredients from our market. Wishing you a blessed holiday season.
2 Tbsp butter
¾ C onion, chopped
1 C leek, chopped
6 C WHFF butternut squash, peeled & in chunks
4 C water
1 ½ tsp sea salt
¼ tsp white pepper
In a stock pan, melt butter and saute onion & leek until they are soft. Add squash & water, increase heat and bring to a boil. Once boiling, reduce heat to medium, cover and cook until tender, @20 minutes. Then let rest, uncovered, for 20 minutes. Pour in a blender, liquefy and season with salt & pepper. Serve hot.