The month of October has arrived, and with October comes cooler weather. Cooler weather leads to heartier and richer appetites and it's now we leave the cold cuts behind opting for stove-top and oven creations.
In this week's ad, one of our features is winter squash such as acorn, spaghetti, and butternut among others.
If you have never tasted butternut squash then you are in for one taste bud exciting dish and we're including a recipe for this delight.
Butternut Squash Soup
- 1 (2 to 3 pound) butternut squash peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.