Mini-market Feb. 27

Squash: it’s one of those foods that people are either very much for or adamantly against.
It is possible to become a convert, however. Particularly if the squash in question is butternut (available next week at our mini-market). These are smooth, beige-skinned, pear-shaped squashes with bright orange flesh. They became a favourite of mine a few years back when I tried this simple recipe. The secret, as I recall, is to sauté the onion on its own for a minute or two, at low heat, with the pot lid on, then add the squash and apple and keep it going for a few more minutes, still at fairly low temperature. You don’t want to scorch anything; you do want to trap all the flavour in as the ingredients start to break down.

Pick up a squash at the Mini-market, and let us know if you try the recipe! See what other produce we will have on offer by clicking the button below.


Delicious Butternut Squash Soup
|(Makes 4 - 6 servings)



1 butternut squash
2 cups peeled, chopped apples (about 2 apples)
1 onion, finely chopped
2 garlic cloves, chopped
1 box chicken or vegetable broth (900 ml)
1-2 Tbsp butter
Salt & pepper to taste



-         Cut the squash lengthwise down the middle and scoop out the seeds. Place the halves cut side up on a lightly greased baking tray. Bake in a 350F oven for one hour. The squash will be soft and tender when it has cooked through, making it easier to cut. Let cool. Remove the skin and cut the flesh into large chunks.

-         After melting the butter in a large saucepan, sauté the onions, squash and apple for a few minutes. Add the garlic and sauté for another minute.

-         Add the chicken or vegetable broth, salt and pepper. Bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes.

-         Purée the soup in a blender until smooth. Return to saucepan, adjust seasonings to taste, and reheat. Serve.