Est. 2011

November 16, 2015

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Recipe | Autumn Soup

 

 

 

 

 

 

 

 

 

We’re on week two of our Lancaster Farm Fresh Cooperative CSA and I’m officially obsessed. LFF is a cooperative of over 100 farmers in Lancaster County Pennsylvania, they provide CSAs to folks in a few surrounding states, and everything is organic! We pick up our share at the Mom’s Organic Market in Herndon each Saturday, and then based on what veggies we’ve gotten that week, I’ve been trying to meal plan. A bit. This is our first time with a CSA and it’s so fun, because I never know what we’re getting until that week, and it’s always a little bit different. And it’s all picked and packed the day before. The vegetables are noticeably crunchier and tastier. I haven’t had to pick up any extra veggies at the grocery store since we’ve started with LFF, and I love it!

I made an autumn soup this weekend…I made an extra large pot so that we can take some when we go away to Chincoteague Island this weekend! Pureed soups are pretty much my fall obsession. This time, I used some veggies leftover from last week along with veggies from this week’s box: butternut squash, seminole squash, leeks, carrots, and turnips. The flavor is so vibrant. With a little bit of crusty bread (and a lot of butter), it’s the perfect autumn lunch.

Autumn Soup with Squash, Carrots, Turnips, and Leeks
serves 6-8

Ingredients
1 butternut squash, peeled and chopped into 1-inch pieces
1 seminole squash, peeled and chopped into 1-inch pieces
3 small carrots, peeled and chopped into 1-inch pieces
4 purple top turnips, chopped into 1-inch pieces
2 leeks, rinsed thoroughly & sliced
1 large yellow onion, quartered
extra virgin olive oil
8 cups chicken stock
1 tsp dried thyme
salt & pepper

Directions
1. Preheat oven to 425. Spread chopped squash, carrots, turnips, leeks, and onion onto two baking sheets. Drizzle with olive oil, season with salt and pepper. Toss to coat thoroughly.

2. Bake squash mixture for about 30 minutes until squash is tender and all the vegetables are nicely roasted/slightly browned. Stir once or twice while it all cooks.

3. Heat Dutch oven over medium heat and add butternut squash mixture. Add thyme and salt and pepper to taste. Add chicken stock and stir.

4. With immersion blender, puree soup. Bring to a boil and then simmer until thickened. Serve hot with crusty buttered bread.

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  1. anna

    November 25th, 2015 at 2:03 pm

    Yum! I'm planning to make this today.

  2. Desiree Oftedal

    November 25th, 2015 at 10:44 pm

    making this right now…and I can't wait until my little chubbs' hands are helping me, too 🙂

  3. Rebecca

    November 25th, 2015 at 10:50 pm

    yay! enjoy!!! and it's the best when they're old enough to start helping <3

  4. Rebecca

    February 5th, 2016 at 2:59 pm

    Yum! Hope you enjoyed it, Anna! I need to make this soup again soon!

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