On Wednesday, students at Scotchtown Avenue will be treated to a special Harvest Meal, courtesy of the Food Services Department and the PTO’s edible garden.
Wednesday’s menu will feature chicken legs, mashed potatoes, sweet corn and strawberries – but the real treat is the butternut squash soup, which will be made, in part, from butternut squash grown in the school’s edible garden. The rest of the butternut squash needed was sourced from a local farm in Florida.
Butternut squash soup recipe
- 1 cup olive oil
- 25 pounds butternut squash, peeled, halved and seeded
- 2 pounds leeks, white part only, chopped
- 1 cup ginger root, peeled and minced
- 4 ounces salted butter
- 12 Granny Smith apples, peeled and chopped
- 1 cup brown sugar
- 2 tablespoons vanilla
- 5 gallons vegetable stock
- 3 46-ounce cans apple juice
- 4 ounces fresh sage, chopped
Brush sheet pans with olive oil. Place halved squashes on sheet pans. Roast in a 400-degree oven for 30 to 45 minutes or until squash is soft. In a soup pot, melt butter and sauté leeks until they are soft. Add ginger, apples, sugar and vanilla. Stir until all ingredients are blended. Add vegetable stock, apple juice, butternut squash and salt. Bring to a boil. Puree soup and return to a simmer. Right before serving, add chopped sage.
Yield: 100 servings