Butternut squash and mint pottage

So autumn is at our door and summer is on it's way out. I can feel the change of weather in the air and the leaves are slowly turning yellow, orange, and red. Harvesting time is now and the farmer's market is full of vegetables ready to be eaten.

My friends, boyfriend and I went apple picking and squash picking yesterday. Chuck and I picked 40 lbs of apples, 20 lbs of pears and 10 different variety of squashes. We had a blast!

So for you today, my dear friends, is butternut squash and mint pottage (thick soup). A very easy recipe to make. It's healthy and it so, so, so comforting at the same time! Who knew we could combine those two words together? :)


You will need:

• 1 butternut squash, chopped into chunks (about 1kg) 
• 1 medium size onion, medium diced 
• 4 medium carrots, chopped
• 2 celery stalks, chopped
• 3-4 garlic cloves, minced
• 1 tbsp of butter 
• chicken stock, enough to cover the butternut squash
• 1 handful of mint leaves
• salt and pepper to taste

Freshly picked butternut squash!

In a medium pot, start by sauteing the onions in the butter on medium-high heat for 1 minute. Add the carrots and celery and cook another 3 minutes. Add the garlic, cook 1 minute. Once this step is done, add the butternut and cover with chicken stock or water. Turn down the heat, cover the pot and let it simmer until the butternut squash is fully cooked.

Blend the soup with a hand blender (giraffe), or blend it in the blender. Add the mint and blend until the mint leaves are chopped. Salt and pepper to taste. Voilà!

You can serve this with a multitude of toppings: olive oil, cream, yogurt, leave it to your imagination! Today I served it with curried green lentils with a wedge of lemon.