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Squash Coffee Cake

1/4 cup butter, cut into 4 pieces

1 medium Harvest Haven onion, finely chopped

1 apple, peeled, cored and chopped

Salt and pepper

2 cans Organic Farmer's Market butternut squash puree

4 cups Harvest Haven chicken bone broth

In a stock pot melt 1 tbsp butter and saute onion for 2-3 minutes over medium-high heat until lightly browned.

Add chopped apple and saute for 1 more minute.

Add remaining butter and let it melt completely.

When the butter has melted season with a little bit of salt and pepper.

Add butternut squash puree and chicken broth.

Reduce heat to low, cover pot, and simmer 15-20 minutes, or until all vegetables are tender.

Using an immersion blender, process soup until smooth. Season with salt and pepper to taste. Add more water or stock if needed.

Serve with Harvest Haven sourdough bread.

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