Garden to Table Fall Recipe: Spicy Butternut Squash Soup

The most rewarding part about home gardening is getting to enjoy (and share) your bounty. This recipe for Spicy Butternut Squash Soup featuring Atlas squash and Jalafuego jalapeno pepper is sure to become one of your favorites!

1 Atlas squash, halved and seeded

3 TBL butter or olive oil

¼ cup mild onion finely chopped

1 or 2 Jalafuego jalapenos, seeded and finely chopped

2 cups broth (vegetable or chicken)

Salt to taste

Sour Cream

Roasted pumpkin seeds or fried sage

Place squash halves, cut side down in a 9 x13 Pyrex dish or roasting pan with about ½ inch of water to prevent sticking.  Roast at 350 degrees for about 1 hour or until tender.

Remove squash from oven and cool. While squash is cooling, melt butter in a large pot on low heat. Add onions and pepper and cook for about 5 minutes. Add broth and simmer. Peel squash and chop into 1 inch chunks. Add to broth. Cook for about 15-20 minutes on low heat. Remove pot from heat and allow to cool for a few minutes. Once soup is cool enough to handle, transfer in batches to a blender and liquefy. Add a little water to blender if needed. Return to pot, salt as needed, and heat to desired temperature. Serve with a dollop of sour cream and pumpkin seeds or sage.