Posted by Tim Vidra / Wednesday, August 21, 2013
Butternut Squash Soup with a Little Kick
I don't know what the weather was like earlier in the week for you, but in Richmond, Virginia it has been cool and rainy. You might be thinking it's a bit early for warm soup, but if you were here on Monday I promise you would have enjoyed a warm bowl of this spicy butternut squash soup — a recipe I had some fun with for my most recent guest post over on Lot18.
Being able to pick both the squash and the jalapeño directly from the garden added to the freshness of this soup. Roasting the butternut squash to soften before incorporating into the soup also was a plus!
Served warm or cold, why not pick up two butternut squash and a jalapeño or two from your local market and give this recipe a try? This is also a great recipe to keep in your back pocket as fall squashes become more abundant and the cool weather continues to creep up on us.
E.A.T. local E.A.T. well