Super Simple Squash Soup

This squash soup recipe couldn’t be any easier. For a quick,
nutritious, and seasonal soup give this recipe a try:

1 medium sized local red onion, chopped
1 medium sized local butternut squash, peeled, seeded, and chopped
1 tablespoon organic celery seeds
1 tablespoon ground mustard seeds
½ tablespoon salt
½ tablespoon black pepper
2 tablespoons organic olive oil or butter
8 cups water
1. In a large stock pot heat oil on medium heat for 1-2 minutes. Sauté onion, celery seeds, mustard, salt, and black pepper for 5 minutes.

2. Add water and squash and bring to boil.

3. Simmer for 10-15 minutes until squash is tender.

4. With a slotted spoon, remove squash and onion from stock and puree in a blender.

5. Return pureed squash into stock, mix thoroughly, and return to a simmer for 5-10 minutes.

6. Serve warm and enjoy!