The Cherry Hill Urban Garden is officially closed for the winter season. Frigid temperatures and icy grounds have stopped plants from growing. Please check back with us in February for updates on the garden.
However, we do have a recipe we would like to share for a popular winter vegetable–butternut squash. Although it looks similar to a pumpkin, this sweet winter vegetable is great for soup! Look below for a simple recipe for butternut squash soup that will keep you warm during this cold season.
-1 (2 to 3 pound) butternut squash, peeled and seeded
-2 tablespoons unsalted butter
-1 medium onion, chopped
-6 cups chicken stock
-Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.