CSA Recipe #4 - Roasted Butternut Squash Soup

I always wanted to cook squash but I thought it was too hard to do or didn't know what to do...so when I found three butternut squash in my CSA box I was a little concerned.  However, I thought, I have conquered a spaghetti squash!  I can do this!  So, I persevered!  I asked around and again, Foodie Friend Kim shared this recipe with me.  I thought it would be difficult to do all this but honestly, it was pretty easy.  I prepped the squash and popped it in the oven, then I taught a voice lesson and then it was done!  And then I made the soup and it was quite a pleasant experience.

Of course I made this dairy free (it's gluten free by nature) but you would never know.  I had it for dinner tonight and it was lovely!  Creamy and just divine!

Here's to recipe #4!  I am no longer afraid of squash!

INGREDIENTS

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  • 2 medium whole butternut squash, halved lengthwise and seeds removed
  • 2 tablespoons unsalted butter (1/4 stick) (I used ghee - to make it dairy free)
  • 1 medium Granny Smith apple (about 8 ounces)
  • 1/2 medium yellow onion
  • 8 fresh sage leaves
  • 2 1/2 cups low-sodium vegetable or chicken broth
  • 2 1/2 cups water
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/3 cup heavy cream ( I used unsweetened coconut milk or you could use unflavored coconut coffee creamer to make it dairy free like I did)
  • 1/2 cup toasted pumpkin seeds, for garnish (optional)
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  • INSTRUCTIONS

1. Heat the oven to 425°F and arrange a rack in the middle.
2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sauteed apples and onions; discard the skins.
5. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
6. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
• This was really good - more of an Autumn type of thing but it was still great flavor!
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CSA Recipe #3 - Rustic Tuscan Cannelloni Bean and Kale Soup!

Kale is the new "IT" food for smoothies and what not but I wanted to try something else.  So I found a recipe for Tuscan Soup and modified it a bit.  I do think I will make it again and add some garlic, but for now here it is.

I enjoyed this hearty soup - it was super filling and a lot of flavor.  Darren wasn't sure about it but said he didn't dislike it.  That is was something that he had never had before.  Growing up in an Italian household, these flavors were more up my alley and I am still on the "MORE GARLIC" subject with it around the house.

That said - it is a great weeknight meal - about 60minutes from fridge to table and served with a crusty Italian or Sourdough bread and a glass of Vini Verdi, a dry sparkling white wine, it was good!  

Since I have left over kale I may try it again with the extra garlic and will update if that does the trick!

INGREDIENTS

YUMMY Peaceful Pastures Bacon!

• 1 tablespoon olive oil
• 1/4 cup freshly grated parmesan cheese
• 8 slices thick cut farm fresh bacon (I get mine in TN at Peaceful Pastures – grass fed, humanely raised etc.)
• 1 large onion, chopped
• 2 (15 ounce) cans cannellini beans, rinsed
• 2 (14.5 ounce) cans organic diced tomatoes (I used the ones with italian spices in there already), undrained
• 2C organic chicken broth (I used Better than Bouillon organic)
• 6 cups loosely packed chopped kale

INSTRUCTIONS

Simmerin' in the pot!

1. In a dutoven (I used my ceramic coated cast iron pot), cook and stir bacon on medium heat until crisp. 
2. Remove bacon from pan with slotted spoon; drain on paper towels. 
3. Discard all but 1 Tbsp. bacon drippings from pan. 
4. Add onions to pan; cook and stir 5 min. or until crisp-tender. 
5. Crumble the bacon and return bacon to pan along with the beans, tomatoes, broth and 1/4 cup of the remaining cheese; stir. Simmer on medium-low heat 20 min., stirring occasionally. 
6. Add kale; cook 10 min.

Serve!

Serve with a crusty bread dipped in olive oil and YUMMY!