A&A Organic Farms has Organic Butternut Squash from Ensenada, MX. Our current Butternut Squash is variety that has a long neck and a small seed cavity, which means much more useable flesh! If you are wondering what do with this fall delicacy, how about making a simple Butternut Squash Soup? With a combination of squash, onion, garlic and a little spice, this soup is as simple as it gets. See the recipe below, and be sure to call us to place your order for the delish squash!
#butternutsquash #organic #aaorganicfarmsca #organicproduce #fallsquash #butternutsquashsoup
A&A Organic Farms tiene calabaza moscada orgánica de Ensenada, MX. Actualmente ofrecemos excelente ofertas ya que nos acercamos al final de la temporada Mexicana. ¡No espere y llame a nuestra oficina para comprar su orden!
Organic Butternut Squash Recipe
Yield: 4 servings
1 medium butternut squash (2 1/4 to 2 1/2 pounds), halved lengthwise and seeded
2 tablespoons olive, plus more for drizzling
1 medium white onion, sliced
4 garlic cloves, smashed and peeled
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 cups vegetable stock
1 Tablespoon unseasoned rice vinegar
1 Tablespoon honey or dark brown sugar (optional)
Heat oven to 425 degrees
Rub the flesh of the squash with 1 Tablespoon oil and season with salt. Place the squash cut sides up on a small baking sheet, and cover tightly with foil. Bake until the flesh is tender and a knife can be inserted easily, about 50 minutes.
In large stock pot, heat the remaining Tablespoon of oil over medium. Add the onion and garlic and cook, stirring frequently, until softened and just beginning to brown around edges, about 8 minutes. Scoop out the cooked squashed with a spoon and add to the pot. Add the ginger, black pepper, cinnamon and nutmeg and stir until fragrant, about 30 seconds. Ass the vegetables stock, stir and increase the heat to medium-high. Bring to a boil then reduce the heat to maintain a simmer and simmer uncovered for 10 minutes, stirring occasionally.
Using an immersion blender or working in batches in a standard blender, puree the soup until smooth. Return the soup to the pot and add the rice vinegar. Taste and add the honey or dark brown sugar if you'd like the soup sweeter, and add more salt if you'd like. Keep warm over low heat until ready to serve.
Divide the soup among bowls, drizzle with additional olive oil and finish with an extra sprinkle of freshly ground black pepper if desired. Serve immediately or refrigerate in airtight containers for up to 3 days or freeze for up to 1 month.