While I absolutely love living where I do and the loft lifestyle, there is a very small part of me who misses my garden crop.
Only once in my life did I ever successfully grow a garden ~ but it was a magical year.
The zillions of zucchini and beautiful bounty of spaghetti and “squtternutbash” made my heart smile.

Alas, my growing days are gone, but rest assured, I’ll never be done cooking in the kitchen.

Simple Butternut Squash Soup

1 large butternut squash, halved and seeded
2 Tbs. olive oil, divided
16 oz. vegetable broth
2 Tbs. Stony Brook Butternut Squash Seed Oil
1/4 cup heavy cream
1/4 tsp. red pepper flakes
sea salt and pepper

Preheat the oven to 425 degrees.
Drizzle the squash with olive oil and bake, covered, for about 1 hour, or until super soft.
Allow to cool enough to handle and scrape away the squash from the skin. (Alternatively, you can peel the squash before baking it).
Transfer to a high speed blender and add the broth, butternut squash seed oil (or additional olive oil), red pepper flakes, and plenty of salt and pepper. Puree until smooth. Drizzle in the cream and whir one last time.
Serve drizzled with additional oil and cream, if desired.

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