Roasted squash soup

Roasting the squash first does most of the work. Butternut is easiest, but any winter squash works.

Serves 4–6 · 1 hour 15 minutes

Ingredients

1 large (about 3 lb) butternut or other winter squash
1 onion, chopped
2 cloves garlic
1 apple, chopped (optional)
2 Tbsp olive oil or butterPantry item
4 cups chicken or vegetable stockPantry item
to taste salt, pepper and a pinch of nutmegPantry item
splash cream (optional)

Shopping list by farm stop

Add your ZIP to group the farm ingredients by the nearest stand that lists them. Pantry items stay separate.

Method

Heat the oven to 400°F. Halve the squash, scoop out the seeds, rub it with a little oil and roast it cut side down for 45–50 minutes, until soft.
Meanwhile, cook the onion in the rest of the oil in a soup pot until soft, about 8 minutes. Add the garlic and apple and cook 3 minutes more.
Scoop the squash flesh into the pot, add the stock and simmer 10 minutes.
Blend until smooth. Season with salt, pepper and nutmeg, and stir in a splash of cream if you like.

House recipe, written for upstate.lol. Farm matches come from what each farm listing names, so call ahead: a listing isn't a promise of today's stock.