Our partnership with GrowNYC is underway! Today at the Union Square Greenmarket Tanah, Kate, Sarah, and Jerone dished out butternut squash soup garnished with thyme to shoppers. The general consensus seemed to be: when there’s soup to be had, who cares about the Frankenstorm?
The easy thing about this recipe is pretty much everything. Flavor just happens (especially if you cook it up the night before and reheat to serve – as with most soups and desserts, the flavors really come into their own overnight).
To craft this seasonal soup, you’ll need:
3 tbsp butter
1 large onion
4 cloves garlic
3 lbs butternut squash
1 large sweet potato
1 quart stock of your choice (we used vegetable)
2 tsp cumin
1/2 tsp ground cloves
1/2 tsp cinnamon
salt & pepper to taste
1/2 cup whole milk
what you’ll do:
Melt the butter, stir in chopped onions, shallots, and garlic in your best soup pot. Caramaelize lightly (about 10 minutes). Stir in peeled & cubed squash and potato. Add the stock after a minute or two, and bring to a boil. Boil until your vegetables are soft and falling apart, which could take around 30 minutes. Add your spices, remove from heat, and puree until smooth. Salt and pepper to taste, and swirl in milk. This will serve 6 heartily.
Here’s Sarah sampling the finished soup to some shoppers. Below find the team enjoying themselves immensely last Saturday: