You might remember one of my first posts about local, squash soup. The house has been packed and we're on our way to Oregon. I wanted to re share this post and remind you that you can use any squash during this abundant fall season. Enjoy!!
I love to support local food. My youngest offspring and I took our weekly bucket of compost bits to Vegas Roots last week and look what we found:
3 meals of clean, local, food! A boy can’t ask for a better morning; dirt, harvesting, weighing and counting out less than 3 dollars.
He decided that he wanted basil, squash soup. We served it over brown rice. YUM!
Basil Squash Soup
2 small squash, cut in half and bake, face down for 20 minutes, 350 degrees
- 4 cups vegetable broth
- 2 cloves garlic, peeled, sliced
- 1 loose cup, clean basil leaves
- ½ onion, sliced
- ½ tsp fresh ginger
Sautee onions and garlic in water until softened. Scoop out squash seeds and discard; high powered blenders will blend seeds also. Blend cooked squash and all ingredients in a high powered blender or with an immersion blender.
Salt and pepper to taste
Every city has something growing, find your local garden and GO!
Power to the family!