One of the great things about being a vendor at the Farmers Market is bartering with the other farmers! Take a look at the list of goodies I made off with this week: Butternut squash from Delvin Farms (College Grove); Whole wheat bread from Milo Farm Natural Bakery (Centerville); Chevre from Noble Springs Dairy (Franklin); Granny Smith apples from Carl Thoni. In a blissful moment of cooking inspiration, I came up with an easy dish made with all of that fabulous local fare.
This post is linked with A Moderate Life on the Hearth and Soul Hop.

Here’s my recipe for a hearty batch of butternut squash soup.

Ingredients:
1 medium butternut squash peeled and cubed
1 small onion chopped
1 large Granny Smith apple peeled, cored and cubed
2 Tbs of butter
3 gloves of garlic minced
1 quart of chicken or veggie stock
3 oz of chevre
2 pinches of yellow curry
1 dash of cinnamon
1/8 tsp of cayenne pepper
Salt to taste

In a large stock pot melt the butter over medium high heat. Add the onion, garlic, apple and squash. Add curry, cinnamon and cayenne. Brown for 5 minutes stirring frequently. Cover the veggies/fruit with chicken or veggie stock and bring to a boil. Reduce heat to low, cover and simmer for 40 minutes or until your squash and apple chunks are tender. When the chunks are nice and tender, mash slightly with a potato masher and then puree with a stick blender. You can also transfer the soup into a regular blender to puree and then return it to your stock pot. After the soup is pureed, stir in the chevre until smooth and salt to taste. Serve with buttered whole wheat toast.