We've got a super cozy box for you on this cloudy fall week.
Red Kuri Squashes are here! This is one of my favorite squashes for soup and for pie. Red Kuri Squash makes a great substitute for pumpkin in a pie (I'd say it's even preferable) and is great in any soup that you might otherwise use a butternut. Red Kuri is dense and creamy. It's fairly dry flesh makes it great for baking because the puree is not at all watery. One of my current favorite soup recipes is on my list this week, I generally make this Squash, Kale and White Bean Soup with Red Kuri instead of butternut and it turns out fabulous. Even better, the skin is relatively thin on Red Kuri, so when I cube it for soup, I don't even bother removing the peel which makes for much easier meal prep.
We've got some more fall favorites for you this week, including leeks. Another great comfort food option for your Red Kuri this week is this Squash and Leek Risotto. Leeks have become my favorite allium in the fall and winter. I absolutely love them for soups for their soft texture and mild flavor.
German Butterball Potatoes are back this week in addition to Red Beets + Garlic, and Mesclun Salad and Curly Kale for your weekly greens.
Happy eating,
Ashley, Caleb and the Sungrounded Crew
