Seasonal Recipes using foods from the region’s farms!
2 tbls. light sesame oil or olive oil
1 large onion, chopped
Coarse sea salt
1 tbls. peeled and minced gingerroot
3 garlic cloves, peeled and left whole
1 small handful celery leaves
3 to 4 fresh sage leaves
1 (2 inch) cinnamon stick
3 whole cloves
½ cup apple cider or apple juice
4 cups vegetable stock
3 lbs butternut squash, peeled, seeded, chopped
Freshly milled black pepper
1 tbls. unsalted butter (optional)
Freshly ground cinnamon for garnish
Minced parsley for garnish
1. In a heavy 4 quart kettle over medium high heat, warm oil. Add onion and a pinch of salt. With a wooden spoon, turn onion over in the oil a few times. Reduce heat to low, add gingerroot and garlic, cover kettle, and cook for 15 min.
2. Make a bouquet garni by tying together kitchen twine or wrapping in cheesecloth the celery leaves, sage, cinnamon stick, and cloves. Add the bouquet garni to kettle.
3. Add apple cider, stock, and squash. Raise heat and bring soup to a boil. Reduce heat to low and simmer, covered, for 30 to 40 min, until squash crushes easily against side of kettle.
4. Remove bouquet garni and puree with a blender. Season with pepper to taste. Swirl in the butter if using. Serve the soup garnished with a dash of cinnamon and a sprinkle of parsley.
Locally Grown, Cooked at Home
Created by Peter Berley, The Modern Vegetarian Kitchen
