Cauliflower Butternut Soup
This flavorful and creamy soup can be adapted for vegans by using vegan dairy substitutes.
- 1 head of cauliflower
- 1 onion
- 1/2 butternut squash
- 2 TBSP thyme
- salt and pepper to taste
- dash of tumeric
- dash of paprika
- dash of celery salt
- 3 cloves of garlic (minced)
- 3 TBSP butter (divided into 1 Tbsp. and 2 Tbsp.)
- 1 TBSP olive oil
- 1 quart stock (veggie or chicken works well)
- 2 TBSP flour
- 1 cup milk
- 1/2 cup extra sharp white cheddar
- 1/2 cup Parmesan cheese
- Chopped parsley to garnish (optional)
1.) Take one cauliflower, 1 onion, ½ butternut squash,. Chop all ingredients and put in a large soup pan with 2 tablespoons of thyme, salt, pepper, a dash of turmeric, and a dash of paprika as well as a dash celery salt, three cloves of minced garlic,1 tablespoon of butter and olive oil.
2.) Sauté ingredients until soft.
3.) Then cover with 1 quart of stock, bring to boil then simmer 20 minutes.
4.) Put in blender to get smooth and transfer another large pot.
5.) Make rue with 2 tablespoons of butter and 2 tablespoons of flour. Mix in a saucepan stirring constantly on low heat until it is caramel color. Add to pureed soup.
6.) Add 1 cup of milk, ½ cup of extra sharp white cheddar cheese and ½ cup of Parmesan cheese stir into soup until smooth.
7.) Serve and garnish with chopped fresh parsley and a couple dashes of your favorite hot sauce ( I like Cholula).
8.) If you like you could garnish this with a few croutons as well.
Spaghetti Squash with Feta and Olives
James printed a copy of this recipe and included it in the first CSA boxes distributed. For new members and for those who have yet to try it, please do. My fiancé dislikes squash but I had him raving when I made this. He told me if I wanted to make it every week from now until summer, that would be totally acceptable. ~Tina
INGREDIENTS:
- 1 spaghetti squash, halved lengthwise
- and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives**
- 2 tablespoons chopped fresh basil
Tina suggests kalamata or a medley of olives instead of black olives for more flavor. Also, a small splash of herb-infused vinegar added to the squash “noodles” never hurts.
Sweet and Sour Winter Squash
Ingredients
- 1-1/4 lb (s) winter squash, such as butternut, peeled and diced
- 2 Tbs extra virgin olive oil
- salt and freshly ground pepper to taste
- 2-1/2 tsp sugar
- 3 Tbs red wine or sherry vinegar
- 3 cloves garlic, minced
- 2 to 4 Tbs finely chopped fresh mint, to taste
Spaghetti Squash with Marinara
Spagetti squash waiting to be cooked
Prep Time: 10 min
Inactive Prep Time: 10 min
Cook Time: 40 min
Level: Easy
Serves: 4 servings
Ingredients
- 1 whole spaghetti squash
- 1/8 cup extra-virgin olive oil
- Gray salt and freshly ground black pepper
- 2 cups prepared (jarred) marinara sauce
Quinoa Stuffed Roasted Squash
CSA Member Judy Jones loves and highly recommends this outstanding recipe, courtesy of Live Better America. Thanks for the suggestion, Judy!
Beautiful presentation packed with many nutrients and vitamins
Ingredients
- 2 medium acorn squash (about 1 1/2 lb each)
- 1/2 cup uncooked quinoa, rinsed, well drained
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1/3 cup sliced green onions
- 1/4 teaspoon finely chopped garlic
- 1/4 teaspoon dried rubbed sage
- 1/4 cup sweetened dried cranberries
- 1/4 cup coarsely chopped pecans, toasted
- 1/2 cup cannellini beans, drained and rinsed (from can)
- 1/2 teaspoon grated orange peel
- 2 tablespoons coarsely chopped fresh parsley
