Recipe from our March 26th – 28th Food Labs (Local Eats Unit)

This recipe was inspired by Canada’s First Nations people. The traditional diet of the Haudenosaunee or Iroquois includes three staples sometimes known as the three sisters: squash, beans and corn. We acknowledge that we are on the traditional territories of the Haudenosaunee, the Wendat, and the Anishinaabe peoples. We also acknowledge that this is the treaty lands of the Mississaugas of the Credit River. We are grateful to share this land and have the opportunity to discuss the deep relationship that exists between food and communities of people on this land today.

Recipe & image taken from: https://thebusybaker.ca/creamy-one-pot-butternut-squash-soup/

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon powdered ginger
• 3/4 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/2 teaspoon fresh or dried thyme leaves, finely chopped
• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 4 cups vegetable stock (or use chicken stock for a non-vegan soup)
• 3/4 cup coconut milk (or use half and half for a rich, non-vegan soup)
• fresh thyme sprigs for garnish

Instructions

1. Cube squash, dice onion and mince garlic.
2. Heat a large pot over medium heat. Add the olive oil to coat the bottom of the pot.
3. Add the onion, garlic, ginger, salt and pepper, and thyme, and saute/stir until the onion is soft and transparent.
4. Add the cubed butternut squash and toss in with the onion/garlic mixture.
5. Add the vegetable stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash).
6. Add the lid to the pot and bring to a boil over medium-high heat.
7. Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.
8. Remove the soup from the heat and add the coconut milk.
9. Puree with a hand-held immersion blender, or puree in batches in a regular countertop blender.
10. Serve immediately with a garnish of fresh thyme, or store in airtight containers in the fridge or freezer.

How to cut & peel squash instructions: https://toriavey.com/how-to/all-about-butternut-squash-how-to-peel-seed-slice-and-prepare/