@m.k.nutrition - Butternut Squash Soup

This time of year the pots start coming out and the smell of soup starts to fill the room. Butternut squash is making an appearance in this week’s share. I’m sticking with a classic Butternut recipe, we served this at our wedding and people loved it! This soup can be considered an immune boosting recipe and with everything going on right now, we need it.

So, check out the nutrition facts about this delicious Autumn harvest and get out your soup pot!

Butternut Squash Soup

Ingredients:

1 large butternut squash , peeled and cubed

1 onion, diced

6 small carrots, diced

1 tbsp rosemary

1 tbsp thyme

1 tsp garlic = 1 garlic clove (minced)

salt and pepper to taste

sprinkle of cayenne

32 oz vegetable broth (or chicken)

1/3 cup heavy whipping cream OR canned coconut milk (fat and liquid included)

Instructions:

Preheat oven to 350 degrees

Place vegetables on a baking sheet and sprinkle with the seasonings

Bake for about an hr or until vegetables are tender

Add roasted vegetables and broth to a mixer and blend, then pour into a pot, bring to a boil, then simmer for about 15 min

Remove from heat, add the heavy cream, and stir well

Enjoy!

Mother Earth Farm Southwestern Kale Bowls

Ingredients:

• 1 can black beans, drained

• 1 c. frozen corn

• 1 large bunch kale, stems removed and roughly chopped

• 1/2 onion sliced

• EVOO

• 1/2 t. each garlic powder, cajun seasoning, oregano

• salt to taste

• fried egg (one per serving)

  Toppings

  • 1 avocado

  • fresh salsa or chopped tomatoes

  • bunch of radishes finely sliced

  • sour cream & cheddar cheese to liking

  • green onions

  • hot sauce

  Steps: Saute black beans, corn and onions with EVOO and seasonings, 5 minutes or less. Meanwhile, strip kale from stalk and roughly chop. Put raw kale in the bottom of individual bowls. Add hot bean, corn & onion mixture on top of kale and top with a freshly fried egg. Add all remaining toppings. Hint: you can create a ‘dressing’ by adding sour cream & salsa.

Zuppa Toscana from Mother Earth Farm

Serves 4-6

Ingredients:

• 1 medium onion

• 1 turnip

• 4 small potatoes

• 3 cloves garlic

• 5 cups greens (we like to use a mix of kale, swiss chard & mustard greens/turnip tops)

• 8 c. chicken stock

• 1 c. heavy cream

• 1 lb sausage (we like spicy, or omit for vegetarian)

• salt & pepper

  Steps: Brown sausage in large stock pot, 5 min. Add chopped onion & smashed garlic and sauté for 3 minutes. Add chicken stock, peeled & chopped turnips and chopped potatoes. Bring to a boil then reduce heat to low and simmer for about 20 minutes. Add the greens and heavy cream and let simmer additional 5 minutes or until greens, turnips & potatoes are tender. Season w/ salt & pepper. Serve alongside a side salad. **If omitting sausage, sauté onions & garlic in a few tablespoons of butter.