I have become obsessed with Farmers Markets. I think I am craving a connection with the land being stuck here in the city so much. Last time I went it was pooring rain, I donned my long coat and hunters and spent a good 45 minutes there, soaking up the delicious dirt-natural feeling of the farmers. I wish I could make really good friends with one and go stay on a farm weekends, with a fireplace. I could help do chores! I could get dirty. I LONG to have dirt stuck in my fingernails from working with living things. Besides this craving, because I come from a great farm heritage, I am all for supporting local fresh markets, who don't overuse hormones and actually sell real food. I returned with many delicious, dirt-covered, organic foodstuffs; among them a large butternut squash. It was such a delectable experience scrubbing the thing, cutting it, and scrapng out the seedy pulp. I then made up this soup. It was delicious.
Ingredients:
2 large butternut squash, peeled, seeded, and cut into 3 in chunks
1 large onion, peeled and coarsely chopped
about 5 c chicken stock or water (if water, add extra salt to taste)
1 Tb olive oil
2 large apples, chopped and peeled (don't use green or red delicious, something like Empire or Macintosh)
1 Tb curry powder
1/2 tsp cinnamon
1/2 tsp sea salt
roasted sunflower seeds to mix in
Parsley for garnish
Saute onion in olive oil over med heat in large pot. Add stock, squash, apples, and seasonings. Heat to boiling, stir, turn to low, cover and simmer until vegetables are very soft (about 20 mins). Pour in batches into blender or food processor, or use immersion blender to emulsify soup to make a creamy consistency. Reheat, adjust seasonings as you like, and pour into individual bowls. Top with parsley and sunflower seeds. Enjoy~
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