Arts & Entertainment
No Farmer's Market This Weekend
Stop by next weekend to pick up fresh fall produce, including butternut squash and apples for the recipe shown here!
Because of this weekend’s , there will be no Farmer’s Market this Sunday, October 16, 2011
The Farmer’s Market usually takes place every Sunday from 9 am to 1 pm in Downtown Campbell, and will return Sunday, October 23. New fall crops are coming in, so get to the market and pick up some fresh, local fruits and vegetables for a delicious autumn meal.
Here’s a recipe to get you started:
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Butternut Squash and Apple Soup
This is a tasty soup that’s easy to make and is healthy and low in calories.
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Ingredients:
1 butternut squash, about 3-1/2 lbs, halved and seeded (banana or other winter squash can be substituted)
3 T butter
1 small yellow onion, chopped
1 tart green apple, peeled, cored and chopped
4 teaspoons peeled, minced fresh ginger
1 clove minced garlic
4 cups chicken stock plus additional 2 cups
Salt and pepper
Optional:
Greek yogurt or sour cream
Fresh thyme or fresh chives, chopped
Directions:
1. Place the squash, cut side down, on a greased baking sheet and bake at 400 degrees until it can be pierced easily with a fork, approximately 1 hour.
2. When squash has cooled, scoop out the flesh, set aside, and discard the skin.
3. In a soup pot, sauté onion in the butter until tender but not browned, 5-10 minutes.
4. Add the apple, ginger and garlic and sauté until the apple is soft.
5. Add the squash and 4 cups of stock.
6. Simmer for about 20 minutes, stirring and breaking up the squash.
7. Puree soup in blender, food processor or with a hand blender.
8. Add more stock for desired consistency.
9. Season to taste with salt and pepper.
10. Garnish with a dallop of yogurt or sour cream and a sprinkling of thyme or chives if desired.