Recipe of the Week

Squash and Tomato Soup

This is adapted from Nourshing Traditions cookbook by Sally Fallon.

1 butternut squash
1 onion, cut how you like for soup
1 cup diced tomatoes
1 cup apple slices, diced
1 quart chicken broth
Chopped greens, Swiss Chard, Spinach, or Kale
2 TBSP. finely chopped basil, or herb of choice
Olive oil

Warm olive oil in sauce pan, add onion and saute.  Cut squash into square chunks and add to pot along with apples.  Continue sauteing until onion are translucent.  Add broth, greens and tomatoes, cook until squash is at desired consistency, not firm but not mushy.  Serve up in bowls and sprinkle herbs on top.  I added curry to mine, but left it out for my kids, they loved it.