Farm to Table Squash Soup
This delicious, yet flexible squash soup will be a hit on your families dinner table all season long. Utilizing lots of crops that are easy to access all winter long, and loads of easy to swap ingredients there's no excuse to not have this on repeat in your home!
Ingredients
- 2 cups butternut squash
- 2 cups diced carrots
- 2 cups diced potatoes
- 2 cups chopped celery
- 2 cups lentils
- 1 large onion
- 5 cloves garlic
- 10 cups broth
- 2 teaspoons herbs de Provence (or oregano and sage)
- 2 teaspoons salt
- .5 cups high quality olive oil
- 3 cups kale, chard or spinach
- 1 cup parsley (optional, great health & flavor benefits!)
- 1 dash sherry, red wine or lemon juice
Instructions
- 1. Place first TEN ingredients into a crockpot, instant pot or dutch oven.
- 2. When all items are tender, place about 4 cups in a blender to smooth and thicken. Alternatively you can use an immersion blender. Blend to your desired consistency. Add the .5 cup olive oil at this point to help emulsify (creamy, yum!) the soup.
- 3. Add in the kale, parsley and any cooked meat you'd like here.
- 4. Turn off the heat and let it set for just a minute-- or overnight! Soup is always better left over!
- 5. Top each bowl with some parmesan cheese and be sure to serve with a nice thick slice of sourdough bread lathered in butter.
Notes
This soup should be extremely flexible to what you have in your kitchen, pantry or larder. Be sure to read the post to get some ideas about how to make this soup work for your family.