Thanksgiving is only two deliveries away! Start planning your Thanksgiving table now so you can share some vegetable showstoppers with those you love. We're sharing a recipe for squash soup below! ALSO: This week's bread is whole grain cinnamon raisin sourdough! We plan to try it and freeze a loaf for Thanksgiving morning!
New this week is Autumn Frost squash (pictured above). It is a cross between butternut and kabocha, so it truly is the best squash to convert non-squash eaters. It is incredibly smooth, makes a nice thick puree (so it's also great in any recipe that calls for pumpkin puree), and is very sweet.
Now here's a story for you: it was after 4pm, getting dark outside, when everyone in our household decided we needed to get out and go for a walk before the day was over. 20 minutes later, after wrangling June and Ezra into their warm layers, we all set out for a walk in the woods, with headlamps in tow. While walking, I realized that we didn't have any dinner started. Back home at 5:15, I started to whip up this squash soup. It was ready by 6 and everyone loved it! Here is the recipe:
2 delicata, peeled and cut into 1" chunks
1 acorn, kabocha or Autumn Frost, peeled and cut into 1" chunks
2 small sweet potatoes, peeled and cut into 1" chunks
1 tablespoon olive oil
2 large onions, diced
1 head garlic, minced
1/2 bunch sage, leaves stripped and finely chopped
1 tablespoon dried chile flakes, or to taste
Salt and pepper to taste
1. Put the squash and sweet potatoes in a large stock pot with water just barely to cover. Cook on high until the vegetables are quite soft, about 15 minutes.
2. Heat olive oil in a frying pan and add onion. Cook until translucent, then add garlic, sage, salt, pepper and chiles. Stir until onion is browned.
3. When squash/sweet potato is soft, scoop out put in a food processor (I use a spider scoop or slotted spoon for this). Puree until very smooth then add back to the hot cooking water. Add onion mixture, season with salt and pepper, and serve.
Note: This would come together more quickly if you start with pre-steamed or roasted and scooped squash. Just start at step 2.
Enjoy the produce this week and feel free to share any Thanksgiving recipe favorites with us! I'll share them in the newsletter.
Katherine, Spencer and Crew
