@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!

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.

Sauteed Squash @thewildharvest

Ingredients:

3 Tbsp olive oil
3/4 cup sweet onion, diced
2 cloves garlic, minced
2 cups squash, cut into 1/2 inch cubes
2 cups zucchini, cut into 1/2 inch cubes
Salt and pepper to taste

Instructions: Heat oil over medium heat, add onions and cook until translucent.
Add minced garlic and sauce until fragrant.
Toss in squash, zucchini, salt, and pepper. Cover with a lid and cook for 5 min.
Uncover and stir. Cook for an additional 5-7 min.
Enjoy as a side to any meal.

Sweet and Spicy Cucumber Salad @thewildharvest

Ingredients: 3 Cucumbers, sliced
2 tsp salt
1 cup apple cider vinegar
1 cup water
2 1/2 Tbsp honey
1/2 tsp crushed red pepper flakes
1/2 cup diced red onion

Instructions: In a colander sprinkle salt over cucumbers and let sit. The salt will drain away the excess moisture.
In a skillet over medium heat bring the remaining ingredients to a simmer.
Simmer until the liquid is reduced to 2/3 cup and remove from heat.
Add liquid to cucumbers and refrigerate until ready to serve.

Asian Green Stir Fry

Ingredients: 1 medium onion, 1 turnip (top included), 2 cloves garlic, 2 cups mustard/Asian greens, 1-2 carrots, ¼ - ½ c. soy sauce, 1 T. honey, dash of red pepper flakes, vegetable oil, butter, brown rice, pork chops (optional).

Steps: Prepare rice as directed. Combine soy sauce, honey, 1 smashed garlic clove & pepper flakes. Chop carrots & turnip (excluding greens) into bit-size pieces and place in marinade, sit 10-20 min. Sauté onion and garlic in oil for a few minutes. Add marinated root vegetables. Continue to cook until slightly tender. Chop and add all greens. Throw in a chunk of butter & a little more soy sauce and serve on top of cooked rice.

If using pork chops, marinade in same marinade used for the root vegetables and cook in fry pan.