The Farmer's Table - Squash and Melon Soup

Today was the first day I felt a "Fall" nip in the air. It was overcast and dreary however it was the perfect day for a warm comforting bowl of soup.

Butternut Squash and Canary Melon Soup

Ingredients:

1 sweet white onion, diced
1 medium size,butternut squash, sliced
2 Anjou pears, peeled and diced
1 cup diced Canary melon
3 cups chicken or vegetable stock
1/4 cup 18% cream
Salt and pepper

Recipe :

Slice butternut squash into rounds, place on a baking sheet.
Drizzle with olive oil and salt. Roast in the oven for 30 minutes at 350 degrees.

Saute onion, roasted squash, pear and melon in 1 tablespoon butter and olive oil.

Cook for 10 minutes, then add 3 cups of chicken stock

Let the soup simmer for 30 minutes, then blend until smooth with a hand blender. Add 18% cream, and season with salt and pepper.

Garnish

In a small frying pan, toast walnuts in real maple syrup....careful it doesn't burn !

© 2011 Ann Ivy male