Name: Butternut and Mussel Soup
Ingredients: 1 pound fresh mussels; 6 1/2-7 cups water, divided; 1/4-1/2 cup ice; 1 yellow onion, slivered very thin vertically; 1/2 cup Food Club extra virgin olive oil, divided; 1 medium butternut squash, peeled, cored and cut into 3/4-inch cubes with peel and trim saved; 3 tablespoons miso paste; 1 clove garlic, sliced; 1 bunch fresh tarragon

Butternut and Mussel Soup Recipe | Big Y