Field to Fork is a new weekly recipe series from Project Guardian, featuring simple, healthy meals using fresh produce from farmer’s markets or Harvesters boxes. Recipes are provided by Ashley Thompson, Project Guardian community health worker, and are designed to help families make the most of seasonal, affordable ingredients. Butternut Squash Soup Ingredients ½ Tbsp. olive oil 2 garlic cloves minced 1 onion diced 1 butternut squash peeled and diced into cubes 32 ounces vegetable broth 1-2 tsp. Salt ¼ tsp pepper Instructions In a Dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes. Add cut up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened. Carefully pour entire contents of pot into blender. Add salt and pepper. Carefully blend until smooth. Serve in bowls.