I made a delicious soup for lunch today with some of the bounty I found at the Farmer’s Market. I’ve been thinking about breaking one of my rules and canning some of the butternut squash taking over my kitchen just to get it stored. I hate to think about the nutrient loss it will suffer, though. So, instead, I’m going to work on using some of it up this week. One whole squash the size of my forearm went into this soup. It was delicious and nearly twinkled with that crisp, fall flavor. It was ready in about an hour and fed eight of us with no leftovers.

October Harvest Soup
1/2 stick grassfed, unsalted butter
1 large organic onion, chopped
1 large potato, scrubbed and cubed
3 cups butternut squash, peeled and cubed
2 carrots, scrubbed and diced
1 Granny Smith Apple, cored and sliced 1/4-inch thick
4 cups chicken stock
1/4 cup white wine (I used Riesling because it was what I had on hand)
creme fraiche

Melt butter in soup pot. Stir in onions and cook about 5 minutes until translucent. Add potato, squash, carrots, apple and stock. Bring to a boil, skim, reduce heat and cover, allowing to simmer for about a half hour. Use a stick blender to puree in the pot (or use blender in small batches very carefully) but don’t reheat. Stir in wine, and serve with dollops of creme fraiche.

This post is part of Twister Tuesdays with Gnowfglins, Pennywise Platter Thursdays with Nourished Kitchen, and Make it from Scratch blog carnivals.