Rush Hour Recipes brought to you by Whole Foods Co-op

Butternut Squash Soup

Shannon Szymkowiak, WFC Promotions & Education Mgr and Owner

1 Butternut Squash, halved and seeds removed

1 small Onion, diced

1 stalk Celery, diced

1 clove Garlic, minced

Butter or oil for sautéing

3-4 c Vegetable or Chicken Stock

A bouquet garni of Thyme, Sage, and Parsley

1 – 2 T Apricot or Peach Preserves

1 jar Salsa

Salt and Pepper to taste

Heat oven to 350 degrees.  Place the squash halves cut side down on a baking sheet and bake until fork tender.  Remove from oven.  While the squash cools, sauté the onion, celery, and garlic in a bit of oil or butter until tender.  Scoop out the squash and peel it into the sauté mixture and sauté for about 2 minutes on medium heat.  Deglaze the pan with about a cup of stock and scrape up all the tasty bits from the bottom of the pan and add to the soup mixture.  Add 2 more cups of stock to the bouquet garni of herbs and simmer for about 15 to 20 minutes or until the veggies are all soft.  Remove the bouquet garni and blend the soup until smooth.  Return to low heat and add salsa, preserves, salt, and pepper.  If it is too thick add remaining stock.  Heat to eating temp and enjoy!

For best flavor and nutrition, Whole Foods Co-op recommends using organic ingredients whenever possible.

The recipe above is for home use only by permission of Whole Foods Co-op.