Hello friends! I wanted to share my all-time favorite autumn meal with you, chock full of local yummy ingredients and easy to prepare. This one is sure to be a belly pleaser, especially since it incorporates squash, sweet potatoes, and cinnamon, all of which our digestive system loves! Enjoy!
Here’s what you need:
1 medium sized butternut squash (peeled, de-seeded, and cut into ½ inch pieces)
2 sweet potatoes (peeled and cut into ½ inch pieces)
1 onion (sliced)
3 pears (peeled and sliced)
1 tbsp. olive oil (can sub butter)
2 cups vegetable broth
3 tbsp. cinnamon
1/4-1/2 cup chopped cilantro
1/4 cup apple cider vinegar (optional)
1 cup cooked chanterelles (optional)
1/2 cup coconut milk (optional)
Salt and pepper to taste
Add vegetable broth, squash, sweet potatoes, cinnamon and a dash of salt into a pot, bring to boil, and then simmer until vegetable are very tender. While those are simmering, heat olive oil and onions in pan until onions become translucent. Next, add pears to onions and cook until pears are translucent. Mix portions of pear/onion mixture with squash/sweet potato mixture (including broth!) in blender and blend until smooth. Pour blended soup into a separate bowl. Continue this blending process until all of squash and pear mixtures are blended. Mix in cilantro and optional ingredients. Add salt and pepper to taste and voila! Dinner is served! Serves 4-6 hungry bellies.
Enjoy,
Maura
