SPICEY, SQUASHY SOUP

I can’t seem to keep squash out of my kitchen! This time the root veggies (butternut and parsnips) were donated by dear friends David and Rebecca from their CSA at Bellair farms outside Charlottesville. For this recipe, I wanted to avoid the sweet, apple-infused butternut squash flavors typical of the impending fall season. Hot peppers and tangy yogurt cut the sweetness of the squash, while grated zucchini adds visual and textural interest. Overall a palette pleasing soup party in the mouth!

{ Bon Appétiting, Katie }

Serves 4-6

1 medium sized butternut squash (peeled and diced into 1/2” cubes)

2 parsnips, small dice (turnips or rutabaga would be nice too)

1 small onion, diced

1 jalapeño, seeded + diced

2 cloves garlic, minced

1 inch knob of fresh ginger, grated

1 TBS turmeric

2 tsp dry mustard

salt + course black pepper

4-6 cups water

1 cup zucchini, grated and squeezed of moisture

1/2 lemon juiced

greek yogurt + toasted squash seeds

1. In a large pot on medium-low heat, sauté jalapeño, onion, garlic, and ginger in 2 TBS olive oil. Add turmeric and mustard and continue to stir.

2. Add butternut squash parsnips and 4 cups water and bring the pot to a boil. Cook 15-30 minutes until squash is softened.

3. With a blending stick or food processor blend until smooth.

4. Add zucchini and lemon juice and cook five minutes longer. Adjust water and seasonings if you’d like a thinner soup (I used 5 cups).

5. Serve with a dollop of yogurt and toasted seeds.

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