Recipes for CSA Share: 11-26-14

We’re souper close to the holidays and many of us are planning an intimate holiday with family. I don’t know about you, but we’re souper glad the roads are mostly clear now! This week’s ingredients are souper delicious with cozy, wintery flavors that are perfect for family dinners of… soup!

 

Acorn Squash and Apple Soup

This sweet, spiced soup isn’t too rich and is super healthy. Top with pumpkin-cornbread croutons, sour cream and chives or feta cheese to take it to the next level of decadence. But for a simple, stick to your ribs soup it’s perfect on it’s own.

Ingredients:

  • 1-2 large acorn squash (about 5 lbs)
  • 1 apple (peeled, cored and roughly cubed)
  • 1 onion (roughly chopped)
  • 2 carrots (peeled and roughly chopped)
  • 3 Tblsp. olive oil
  • 2 tsp. cinnamon
  • 2-3 tsp. salt
  • 1/2 tsp. cumin
  • 1 tsp. chili powder
  • 2 Tblsp. butter
  • 3 cups broth or water

 
Method:

  1. Peel squash exterior. Slice in half and scoop out the seeds and strings. Cube the remaining squash meat in to 1” or so cubes.
  2. Preheat oven to 400F. In a large bowl, combine squash, apple, onion, carrots olive oil, cinnamon, salt, and cumin. You can also add a dash of cayenne as well if you’d like a sweet-hot kick. Toss the mixture to coat well. Spread out on one or two large, rimmed baking sheets. Should be an even, single layer.
  3. Roast for 35-40 minutes until soft, stirring once.
  4. In a Dutch oven or large stock pot, melt the butter over medium heat. Add the roasted mixture and broth. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes.
  5. Using an immersion blender, puree the ingredients until smooth, or transfer to a blender to puree. Taste and add any salt or additional spices that you think it needs. Serve warm.

 

 
 

Brussels Sprout Soup with Hazelnut Pesto

Switch things up with your Brussels sprouts and turn them in to a soup! This soup is a silky, flavorful dream with the addition of the hazelnut pesto. If you’re in a pinch, you can always just add regular store-bought pesto or just top with crushed hazelnuts and chopped parsley.

Ingredients:

2 Tblsp. Olive oil
1 lb. Brussels sprouts (bottoms trimmed and halved)
3 cloves garlic
4 cups vegetable or chicken broth
¾ cup milk (dairy-free is okay if plain unsweetened)
Salt and pepper to taste
 
Pesto Ingredients:
½ cup roasted hazelnuts (or you can roast raw ones yourself)
1 clove garlic
¼ cup olive oil
3 Tblsp. Parmesan (grated)
¼ cup parsley (optional)

 
 Method:

  1. Preheat oven to 425F.
  2. Toss olive oil, Brussels sprouts and garlic in a large bowl. Spread on to baking sheet in an even layer and roast until the leaves are lightly browned, about 15 minutes. Turn once or twice while cooking.
  3. Remove and add to a large saucepan with the stock and milk. Bring to a boil and reduce heat to medium-low. Simmer for 15-20 minutes. Puree the mixture with immersion blender or upright blender until smooth. Add salt and pepper to taste.

 To Make the Pesto: Add all pesto ingredients in to a food processor or blender. Pulse until chunky-smooth and season with salt and pepper. Garnish each bowl of soup with the pesto.

 

 

Parsnip, Potato Soup

Parsnips are incredibly versatile and pair really well with many fall and winter flavors. This soup can be made vegetarian by omitting the bacon, but I highly recommend adding a vegetarian chorizo or sausage as a replacement. You’ll just need to add a bit more oil to keep things from getting to dry while sautéing.

Ingredients:

  • 8 slices bacon
  • 5-6 medium potatoes (peeled and diced)
  • 3 cups parsnips (peeled and roughly chopped)
  • 1 onion, chopped
  • 5 cloves garlic (chopped or pressed)
  • Salt and pepper to taste
  • Dash of freshly grated nutmeg
  • 1 bundle of parsley (tied with string)
  • 4 cups vegetable broth
  • 1 cup milk (dairy-free is okay if plain unsweetened)
  • Green onions (chopped, optional)

 Method:
 

  1. Fry bacon and in Dutch oven or stock pot over medium heat until crisp. Keeping the grease in the pot, remove the bacon and place on paper towel lined dish. Allow to cool then chop finely.
  2. Add potatoes, parsnips, onions, garlic, salt and pepper, nutmeg and parsley. Toss to coat evenly in oil. Place the lid on halfway and cook over medium-low heat about 15-20 minutes until onions are translucent. Remove parsley and discard.
  3. With an immersion blender or upright blender, purée potatoes and parsnips the soup. If you do this in an upright blender you may need to do it in batches.
  4. Stir in cream and reserved bacon bits then season the soup with salt to taste. Allow to simmer for 2-3 minutes more and serve, topped with green onions or more fresh parsley.
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