Did you know... The first carved pumpkin lantern was in 1834. The largest pumpkin/squash grown in the U.S. was 2,058 lbs. and grown right here in California at Uesugi Farms Pumpkin Park in San Martin California. In Switzerland, a 2,323 lb. pumpkin snagged the world record.
Thick Rich Fall Soup
Nothing says fall like this thick, rich Butter Nut Squash soup. Serve the fragrance of fall in one bowl.
ITEMS NEEDED TO PREPARE 5 pounds butternut squash cut in half, lengthwise (seeded) 2 tablespoons butter 2 cups thinly sliced onion 1 tablespoon dark brown sugar 2 teaspoons minced fresh ginger 2 garlic cloves, coarsely chopped 1 cinnamon stick 5 cups chicken broth Chopped fresh parsley
HOW TO PREPARE
Cook Butternut Squash at 375°F on a baking sheet, cut side down. Bake until squash is soft and has a buttery consistency, about 50 - 60 minutes. Once cooked, remove peel from squash (keep meat of squash only). Cut squash into 2-inch pieces. Heat butter in a large pot over medium heat. Mix in onion, dark brown sugar, ginger, garlic and cinnamon stick. Cover pot and cook until onion is tender, about 10 minutes. Add squash and 5 cups of chicken broth. Bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Discard cinnamon stick. Purée soup in blender. Return soup to pot. Season soup with salt and pepper to your liking. Bring soup to a simmer, thinning soup with more chicken broth to taste. Sprinkle with fresh parsley. Enjoy this thick, rich fall soup!
Fun Fall drink Tip Create the perfect tablescape by including a local brew! Handcraft Brewing of Elk Grove serves a collection of dark to light beers. Perfect for your Oktoberfest.
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