Watch “Your New Jersey” Saturdays at 6 AM and Sundays at 8 AM on MeTV New Jersey/New York!
My guests this week include New Jersey Harm Reduction Coalition, America's Grow-a-Row, and DL Counseling.
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Brighten your weekend and help increase healthy food access with a Bloomin’ 4 Good Bouquet supporting America’s Grow-a-Row! 💐 For every $10.99 Bloomin’ 4 Good Bouquet with the red sticker sold in January at Stop & Shop Flemington, America’s Grow-a-Row will receive a $1 donation. 💚
Visit Stop & Shop at 334 State Route 31, Flemington to get yours today!
It’s #NationalSoupMonth! Cool temps call for Chef Shauna’s Butternut Squash and Sweet Potato Soup. Drop a comment if you make it!
- 3 T. oil or butter
- 1 large yellow onion, chopped
- ½ t. salt
- ¼ t. black pepper
- 3 lbs. butternut squash, peeled, seeded, and cut into cubes
- 2 sweet potatoes, peeled and cut into cubes
- 2 garlic cloves, diced
- 1 t. dried thyme
- 1 t. dried rosemary
- 3-4 C. chicken or vegetable stock
Instructions:
- Heat oil or butter in a large pot over medium heat. Add onion, salt, and pepper. Sauté until onions are soft, about 5 minutes. Add garlic, thyme, and rosemary; mix well.
- Add squash and sweet potatoes. Stir and cook for 30 seconds until fragrant, then add enough stock to cover vegetables. Bring to a boil and then reduce heat to medium-low. Cook until vegetables are tender, 20-30 minutes.
- Let cool slightly and pour soup into a blender, working in batches if necessary, and blend until smooth. If too thick, add up to 1 cup more broth and blend.
Chef’s Tips:
- Substitute regular potatoes, carrots, or parsnips for the sweet potatoes, or make the soup entirely out of butternut squash.
- Mix up the seasonings! Sage, ginger, nutmeg, cinnamon, and spice blends like garam masala all go well with squash.
- For a creamier soup, substitute heavy cream or coconut milk for 1 cup of the stock.
Recipe can be found on our website at: www.americasgrowarow.org/recipes/
