Hello team! 

It’s Attorney General Charity Clark from the great state of Vermont. Thanksgiving is approaching, and while these are difficult times we’re in, there is still so much to be grateful for. 

Many of you will be sharing this time with your friends and family. In case you needed to add a new recipe to your list, I wanted to share one of my favorites with you. Not only is this dish simple and delicious, but it also doesn’t require the oven and can be made ahead of time so you get to enjoy your company. Most importantly, it looks very pretty in a soup tureen on the table. 

Before I share the recipe, I would be incredibly thankful (ha) if you would consider a meaningful donation to the Democratic Attorneys General Association. There are over 30 AG races next year, and we need all hands on deck to elect Dem AGs across the country. 

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Without further delay, here is the recipe. Drum roll please! 

Butternut Squash Soup
Adapted from “Joy of Cooking” by John Becker and Megan Scott

Almost any winter squash can be substituted but I only use butternut.

Ingredients

• 1 medium to large butternut squash (about 3.5 pounds)
• 3 tablespoons butter or olive oil
• 2 shallots, thinly sliced
• 6 cups vegetable stock or broth (divided)
• 1 teaspoon salt, or to taste
• Pumpkin seeds (for garnish)
• Salt to taste

Instructions

To roast the squash: Preheat the oven to 375 degrees. Cut the squash in half, and remove any seeds and strings. If desired, reserve and toast the seeds to be used as a garnish.

Arrange the squash cut side up in a glass baking pan. Add 1/4 inch of water and cover with foil. Bake until the squash is tender when pierced with a knife, 30 to 45 minutes. Scrape the cooked squash flesh from the skin and set aside.

To make the soup: Heat a soup pot over medium heat. Add butter or oil, along with the shallots, stirring, until the shallots are tender but not browned, about 5 minutes. Add the cooked squash, along with 4 cups vegetable stock.

Bring to a simmer and cook for 20 minutes to marry the flavors, stirring and breaking up the squash with a spoon. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth.

Return to the pot. If a thinner consistency is desired, stir in up to 2 cups vegetable stock. Salt to taste. Allow to heat through.

Serve garnished with toasted squash or pumpkin seeds.

Happy Thanksgiving week! Thank you for your support of Democratic Attorneys General. 

Charity Clark

Vermont Attorney General