2 fun facts about Father Casey:
1. His first miracle involves a woman who claimed that a stop at his tomb had cured her of an “incurable genetic skin disease,” according to The Michigan Catholic.
2. Father Solanus Casey was a member of the Capuchin Franciscan Order of St. Joseph in Detroit and one of the co-founders of the city’s Capuchin Soup Kitchen. So, soup it is!
Tips for this soup:
1. Don’t have an instant pot? Saute the onions first, then half the butternut squash. Then, throw everything else into your pot and let it stew for a few hours!
2. This is definitely a preview of fall eating, so having this soup chilled would be a-okay.
Ingredients for 2-4 servings:
2 cups cubed butternut squash
1/2 cup roughly chopped onions
1 sprig of sage
1 tablespoon roughly sliced ginger
1 tablespoon chopped garlic
1/4 teaspoon nutmeg
2 cups vegetable broth
1/2 cup whipping cream
pumpkin seeds, for garnish
1. Put your instant pot on the saute feature. Cook your onions with the sage, salt, and pepper until they are soft.
2. Add half of your butternut squash and let it cook until brown, about 10 minutes.
3. Add in the rest of your squash, the vegetable broth, nutmeg, ginger, and garlic.
4. Cook on high pressure for 15 minutes.
5. Stir in whipping cream and garnish with pumpkin seeds.
Blessed Solanus Casey, pray for us!