I made a butternut squash soup with a side of green bean salad with some vegetables from our CSA box. Jarrod and Marti joined us for dinner, dessert and wine.
Butternut Squash Soup
1 yellow onion – diced
1 rib celery – diced
1 carrot – diced
1 T. butter
Butternut squash – peeled, seeded, diced
1 tart green apple (Granny Smith) – peeled, seeded, diced
3 cups chicken broth
Nutmeg, cinnamon, salt & pepper
Saute onion, celery, carrot in the butter for about 5 minutes in a big pot on the stove. Add squash, apple and chicken broth and simmer for 10-15 minutes until squash is soft. Puree in a food processor until smooth. Add spices to taste.
Green Bean Salad
1 pound green beans, 1-inch pieces
1/4 cup blue cheese
1/2 cup red onion – sliced
1/2 cup toasted pecans
1/4 cup olive oil
4 T. balsamic vinegar (or cream of balsamic)
Snap the stems off the green beans, rinse and snap into 1 inch pieces. Steam for 2-6 minutes. Toast pecans in the oven on a cookie sheet for a few minutes under the broiler. Mix with the g. beans, cheese, onion, pecans. Mix oil and balsamic and chill in the fridge.
Notes: The soup was great but could be spicier (Jarrod’s thoughts). Possibly make it a curry soup by adding curry paste. Green bean salad was better cold than warm (Marti made it earlier in the week and ate it warm).
Serves: 4 dinners with second helpings plus one left over lunch.