By: Angela Keyser, Director of Marketing
As soon as the weather starts getting cold, my mind goes to food. I immediately start to mentally tally all the fall comfort classics I want to start making (and freezing) for the upcoming winter months. Inevitably, one of the first items on my list is this Butternut Squash Soup. I originally came across the recipe in a Prevention Magazine several years ago. However, for the life of me, I can’t find the original recipe online. (Good thing I wrote it out on a recipe card!) Oh, and this recipe can easily be vegan by swapping out the chicken broth for vegetable broth. Enjoy!
Healthy Butternut Squash Soup*
2 Tablespoons Olive Oil4 Leeks, Trimmed of Greens and White Parts Chopped and Cleaned 1 Teaspoon Ground Cinnamon 1 Teaspoon Nutmeg 3 Pounds Butternut Squash, Peeled, Seeded and Cubed 4 Large Carrots, Grated 6 Cups Chicken or Vegetable Broth Step 1: Coat large stock pot with olive oil over medium heat. Add cleaned and chopped leeks, sautéing until soft and translucent, about 6-7 minutes. Step 2: Add cinnamon and nutmeg and stir until fragrant, about 1-2 minutes. Step 3: Add cubed squash, grated carrot and broth and bring to a boil. Step 4: Bring to a simmer and cook 20-30 minutes or until squash is tender. Step 5: Puree the soup in small batches in your food processor or use an immersion blender. *Recipe adapted from Prevention Magazine.
Angela Keyser, Director of Marketing for High Quality Organics, puts her 11 years of food and agriculture marketing and public relations experience to work leading HQO’s marketing efforts. Raised on a dairy farm in Wisconsin and obtaining at degree in animal science and international agribusiness from Cornell University, Angela is thrilled to be able to put her passions and expertise to work in her career. When she’s not working, you can find her on the ski slopes, hiking trails, running, biking, cooking or traveling with her three-year-old son and husband.