Wednesday, October 6, 2010

Recipes from CT NOFA's Eating Well

Eating Well: Fabulous Food from Connecticut’s Organic Farmers
Eating Well is a collection of recipes with an emphasis on freshness, taste, local availability and seasonality.  And what’s in season now? Soup! Here’s a great recipe to help warm you up.

Butternut Squash Soup
1 butternut squash, halved and seeded
1 tsp. Canola oil
2 cups Apple juice
1 med. Apple, peeled, cored and chopped
2 cups Potatoes, peeled and diced
2 cups Chicken broth (can use vegetable broth instead)
1 sm. Onion, chopped
1 cup Milk or half and half
Salt and Pepper to taste

Lightly coat cut side of squash with oil and place the cut side down in a baking pan. Bake 400˚F for about 25 minutes, until tender. When cool, scoop out the squash. (It should yield 2 cups cooked squash). Combine apple juice, chicken broth, apple, potato and onion in a large saucepan and simmer until potatoes are very tender. Purée squash and other mixture in blender until smooth. Return everything to saucepan and thin to desired consistency with milk. Season to taste with salt and pepper. Reheat – do not boil.
Recipe Note: Recipe serves 4 as a main course, but this soup freezes well with or without the addition of the milk.

Recipe donated by:
Debbie Palladino
Inside Eating Well, you’ll find almost 100 recipes including appetizers and beverages, soups and salads, vegetables and side dishes, main dishes, breads and rolls, desserts, and cookies and candy. If you would like to purchase a copy for $9, please e-mail

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