Butternut Squash Soup
We’re big fans of GreenSquare Tavern in Chelsea. Here’s chef John Marsh’s recipe for butternut squash soup—perfect for a cold winter day.
Chef John Marsh’s Butternut Squash Soup
2 lbs. butternut squash, peeled, seeded and cut into one inch dice
1 lb. sweet potato or yam, peeled and cut into one inch dice
1 lb. white onion cut into one inch dice
¼ cup coconut oil
6 cups filtered water
Over a medium flame in a large stainless steel pot sauté the onions in the coconut oil.
When the onions are soft add the yam, butternut squash and the water. Bring all to a simmer an cook until the solids are tender; 15 minutes to 1 hour.
Carefully pass all in a blender and return to the pot.
Season with grey sea salt and freshly ground pepper. Some like a couple of scrapes of nutmeg to season the soup as well.
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