Host a Fall “Soup Evening” with Pahl’s Produce

1.  Make winter squash soups.
2.  Desserts – Chocolate Zucchini Bread, Haralson Apple Pie.

Butternut Squash Soup

Ingredients:

1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Directions:
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

If you like a cream soup just add 1/2 to 1 cup whipping cream at the end just to heat before you serve your soup.  A wonderful comfort soup for a cool Autumn evening!