Jerusalem Artichoke & Squash Soup
1- 2 lbs. Red Dog Farm Jerusalem artichokes, washed and cut 1/4 inch (note – do not peel the chokes. This is labor intensive, ends up wasting lots of food, and has minimal impact on flavor)
1/2- 1 Red Dog Farm Buttercup Squash, peeled and cut into 1 inch cubes
1 bell pepper, seeded and sliced 1/4 inch
1 Red Dog Farm onion, diced
2 cloves garlic, minced
1 sprig fresh rosemary
5 cups low sodium chicken stock (plus or minus)
Olive oil
Heat about 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onion, garlic, and bell pepper, and season with salt and pepper. Cook about 5-6 minutes, stirring often, until onions are soft and translucent. Add the cubed butternut squash, sliced Jerusalem artichokes, and sprig of rosemary and stir to combine. Add about 5 cups of broth, just covering vegetables (use slightly more or less as needed). Bring the pot to a boil, then reduce to a low simmer and cover. Let cook about 30-40 minutes, until butternut squash and Jerusalem artichokes are very soft. Remove rosemary. In batches, puree the vegetable mixture in a blender and transfer to another pot (or return to the same, but using a new pot simplifies the process). Bring the pureed mixture to a low simmer, adding more stock to thin the soup if necessary.