Sweet little Buttercup... oh I mean Butternut

You know what we need when it's so cold out?  We need a food that 's going to warm our bones and SOUP will certainly do the trick. It warmed us here in the frozen tundra of the End of the Rainbow Valley and I am sure it will warm you too.

As you can see we had  a bumper crop of Butternut Squash this year -

SO 

One  Butternut Squash Soup a la Mediterranean coming up...    



You'll need:

2 T extra-virgin olive oil

1 med onion, chopped

1 med carrot, peeled and sliced

3 cloves garlic, minced

3 ½ lbs butternut squash, peeled, seeded, and cut into 3/4-inch pieces (7-8 c) 

6 c vegetarian stock
1-15 oz chickpeas drained and rinsed / Northern beans

1 t cumin
½ t turmeric
¼ t cinnamon

Kosher salt and freshly ground black pepper to taste

pinch of cayenne if you like a kick
2-3 c  spinach leaves

¼ c parsley

Crostini:

1/2 baguette, sliced diagonally  1/2-inch thick slices

Extra-virgin olive oil, for drizzling

2 T chopped fresh sage leaves

1 c (2 ounces) grated fontina cheese

Kosher salt

Directions:

In 8-quart stockpot, add butter and oil, melting  over medium-high heat.

Add onion & carrot, cook, stirring occasionally, until onion’s soft, 5 min. 

Stir in garlic and cook until aromatic, about 30 sec.
Add squash and stock.

Bring mixture to boil add beans/chick peas
Add spices - cumin, turmeric and cinnamon

Continue to boil until vegetables are tender, about 20 min.
Add spinach stir 2 min to wilt

 Turn down heat but keep soup warm over low heat.

For the crostini: Put oven rack in center of oven.
 Preheat oven to 400  F. 
Arrange bread slices on baking sheet.
 Drizzle with olive oil and sprinkle with sage. 
Sprinkle  cheese on top and season with salt, to taste. 
Bake until cheese melted and bread is light golden, about 6 to 8 min.

To serve, ladle soup into bowls
 Garnish with cheese crostini and sprinkle with parsley.

You should feel warmer.