Apple Butternut Squash Soup
By Chef Monique Santua
1 Large Butternut Squash from Engel Farms, peeled, chopped, seeds removed
3 Red Apples, peeled, chopped, seeds removed
2 Large Onions from Johnsons Backyard Garden, diced
1 Large Carrot from F-Stop Farms, diced
1 Rib of Celery, diced
3 cups vegetable or chicken broth homemade or from FOND Bone Broth
1 tbs butter
1 tbs salt
1 tsp ground black pepper
1 tsp ground ginger
1 tsp ground cayenne
Mother Culture Yogurt for garnish
Chives or Parsley for garnish
Sauté onions, carrot, and celery in butter under medium low heat.
Add squash, apples, and broth and bring to a boil. Once boiling, reduce heat, cover, and simmer for 30 minutes.
Purée the soup with an emersion or standing blender.
Add ginger, cayenne, salt and pepper to taste.
Dollop yogurt and Garnish with chives or parsley.