SOUPS

Butternut Squash and Ginger Soup (Jim's favorite) 

By Jim Hyland, Winter Sun Farms - Prep time: 20 minutes including cook time

Ingredients: 

  • 1 1/2 T butter
  • 1 small onion, finely chopped (1/4 cup)
  • 1 small piece (1 inch) fresh ginger, peeled and finely chopped (1/2 -1 tsp)
  • 1 garlic clove, finely chopped
  • 1 package defrosted WSF butternut squash (16 oz)
  • 1/2 cup water (or stock)
  • 2 T orange juice 
  • 1/4 t kosher salt
  • 1/8 t pepper
  • sour cream (optional)


Directions:

Melt butter in a large saucepan over medium heat. Add onion until fragrant, about 2 minutes. Add ginger and garlic, cook until fragrant 3-5 minutes. Stir in defrosted Butternut Squash and 1/2 cup water. Bring to a boil then reduce heat. Stir in orange juice and salt and pepper. Simmer 10 minutes to blend flavors (add more liquid if too thick). Serve hot with sour cream and more pepper if desired. Note: I like extra ginger and a lot of pepper. To speed up defrosting add butternut squash partially frozen but cook on low heat until defrosted, then follow directions. 2-3 servings

*For a creamier soup, add to a blender after simmering, or use a hand held blender.


Roasted Cauliflower and Potato Soup with Rosemary


Ingredients: 

  • 1 package WSF cauliflower
  • 1 medium peeled potato
  • 1 small onion 
  • 1 sprig fresh rosemary
  • 3 cups vegetable broth
  • kosher salt
  • extra virgin olive oil

Directions:

Pre-heat oven to 425 degrees. Divide cauliflower into smaller pieces and dice onion and potato. Put these in oven proof dish and drizzle with olive oil, kosher salt and rosemary. Bake until soft and golden, stirring a couple of times during roasting (25-30 mins). Transfer vegetables to a pot, add broth and simmer for 10 minutes. Blend soup with immersion blender until smooth. Can dilute with hot water if too thick. Serve hot and enjoy with some crusty bread. 3-4 Servings


Creamy Butternut Squash Soup 

Modified for WSF tomato and squash from The Whole Life Nutrition Cookbook, by Alissa Segersten and Tom Malterre

Ingredients: 

  • 1 onion
  • 6 cloves garlic
  • 1 package WSF butternut squash
  • 1/2 package WSF red tomatoes
  • 2 cups coconut milk
  • 4 cups vegetable stock (or water)
  • sea salt 
  • Garnish: 1/2 cup chopped cilantro
     

Directions:

Saute one onion in olive oil about 5 minutes. Add 6 crushed cloves of garlic and 1 t chili flakes, saute for 2 minutes. Add one package of squash, half a package of tomatoes (the recipe calls for 3-4 chopped tomatoes or one 28 ounce can), 2 cups coconut milk, and 4 cups vegetable stock. Cook for 30 minutes or until the squash is tender (5 minutes or so if already thawed). Add half a cup chopped cilantro. Blend in a blender until smooth (I used a hand blender in the pot). Add 2 t sea salt or Herbamare, to taste.


Corn Chowder 
with WSF corn, green beans and red peppers
 

Ingredients: 

  • 1 T unsalted butter 
  • 1/2 large yellow onion, chopped (about 1/2 cup)
  • 1/2 large carrot, chopped (about 1/3 cup)
  • 1/2 celery stalk, chopped (about 1/3 cup)
  • 1 package of Winter Sun Farms frozen corn
  • 1 bay leaf
  • 3 1/2 cups milk, whole or low fat 
  • 1 medium potato peeled and diced
  • 1/2 package of Winter Sun Farms green beans and red peppers
  • 1/2 t fresh thyme leaves
  • 1 t kosher salt
  • fresh ground pepper
  • 1/2 teaspoon fresh thyme leaves  

Directions:

In a large saucepan melt the butter over medium heat. Add the onion and saute for 4 - 5 minutes until soft. Add the carrot and celery and cook 4 - 5 more minutes.  Add the milk, potato and bay leaf and bring to a boil. Reduce heat to a bare simmer. Cover the pot and cook for 10 minutes. Make sure the heat is low enough to prevent scalding the milk on the bottom of the pan. Discard the bay leaf. Raise the heat, add the corn, green beans, peppers, 1 teaspoon of salt, fresh ground pepper to taste and slowly bring to a boil again. Turn down heat and simmer for 15 minutes or until the potatoes are fork tender. Add fresh thyme during last 5 minutes of cooking. 


Ginger Butternut Squash Soup 
This is an update on Jim's favorite butternut squash soup.

Ingredients: 

  • 1½ T butter         
  • 1 small onion, finely chopped
  • 1 small celery stalk, finely chopped
  • 1 small piece (1 inch) fresh ginger, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 1 t salt
  • 1 t coriander
  • 16 oz frozen WSF butternut squash defrosted  
  • ½ cup water (or stock)
  • 2 T orange juice
  • Salt & pepper to taste 
  • Sour cream (optional)

Directions:

Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, salt and coriander stirring occasionally, until fragrant, 4 to 6 minutes. Stir in defrosted butternut squash and ½ cup water. Bring to a boil; reduce heat. Stir in juice, simmer 5-10 minutes to blend flavors. Carefully transfer to a blender and puree until smooth. Salt and pepper. Add sour cream if desired. Serve hot. Serves 2-3. 


Fast Minestrone - 
Totally vegan and low fat too! by member Pat Dinges


Ingredients: 

  • 3 cups vegetable broth
  • 1 14.5 ounce can Italian-style stewed tomatoes (or a package of frozen, diced tomatoes from your Winter Sun Farms share and some Italian seasoning)
  • 1/2 cup small, uncooked, whole wheat pasta
  • 115 ounce can kidney beans, drained and rinsed
  • 115 ounce can cannellini beans, drained and rinsed
  • 16 ounces frozen mixed vegetables(your favorite combination of Winter Sun Farms veggies will do)
  • 2 t parsley flakes
  • 1/2 t basil
  • 1/2 t marjoram
  • ome freshly ground black pepper to taste

Directions:

Combine all ingredients in large soup pot.  Bring to a boil.  Reduce heat; cover and simmer 30 minutes. A loaf of Wild Hive Bakery whole wheat Italian bread rounds this out nicely!


Cream of Tomato Soup
From member Penny Rossetter


Ingredients: 

  • 1 package Winter Sun frozen diced or pureed tomatoes
  • 1 ½ cups water, vegetable stock, or chicken stock
  • 1 T butter
  • 1 T flour
  • 1/8 t salt
  • 1/8 t white pepper
  • dash of ground nutmeg
  • 1 cup milk or light cream

Directions:

Put tomatoes and liquid in a Dutch oven or stock pot. Simmer until the tomatoes are thawed and heated. Meanwhile melt the butter (in a pot on the stove or in a glass bowl in the microwave.) Whisk in the flour, salt and pepper and cook about 1 minute. Add the milk or cream to the butter mixture and whisk until blended. Heat the milk mixture over medium-low heat until hot (Do not boil!) or cook in the microwave for two minutes. Add the milk mixture to the tomatoes and stir until blended. Serve.