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.
Discovering how to infuse our lives—ourselves, our work, our relationships, our homes, and our entertaining spaces—with simple beauty, more intention, and slow living principles.
Interested in working together?
Click here to visit the Contact page and get in touch.
Learn more about A Daily Something styling services, content creation offerings and view curated work.
Join the list to receive our thoughtful monthly letters, and to be the first to know of upcoming workshops, dinners, gatherings, and more.
ALL PHOTOS AND IMAGES ON A DAILY SOMETHING ARE BY A DAILY SOMETHING UNLESS OTHERWISE NOTED. IF YOU SEE AN IMAGE THAT IS NOT PROPERLY SOURCED, PLEASE LET US KNOW AND WE'LL UPDATE THE INFORMATION! IF YOU WOULD LIKE TO SHARE A PHOTO OR TUTORIAL FROM A DAILY SOMETHING, PLEASE ONLY SHARE ONE PHOTO, WHICH MUST BE CREDITED AND LINKED BACK TO A DAILY SOMETHING.
SPONSORED POSTS WILL ALWAYS BE DISCLOSED AND ANY GIFTED ITEMS WILL BE MARKED C/O. WE ONLY WORK WITH COMPANIES THAT ARE A GOOD FIT FOR THE A DAILY SOMETHING AESTHETIC AND CONTENT. THANK YOU FOR SUPPORTING THE COMPANIES THAT ENABLE US TO CONTINUE PRODUCING QUALITY CONTENT.
Yum! I'm planning to make this today.
making this right now…and I can't wait until my little chubbs' hands are helping me, too 🙂
yay! enjoy!!! and it's the best when they're old enough to start helping <3
Yum! Hope you enjoyed it, Anna! I need to make this soup again soon!