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  1. Thursday, March 17

    Butternut Squash Cauliflower Leek Soup…my first CSA creation!

    Happy St. Patrick’s Day, everyone! Every year I try to plan a fantastic green feast. And this year I still don’t know what I’m doing! However, I just took a gander at what we ate last year, and it was great inspiration. I think we’ll have green chicken piccata, green mashed potatoes (potatoes from our CSA bag) and baby broccoli (also from our CSA bag). I’m sad I didn’t get a corned beef to cook, but maybe we can get one on sale tomorrow and enjoy it a few days late!

    I do have a good non-green recipe to share with you today, however. Last week I was planning to make butternut squash soup, since I had ordered butternut squash with my CSA bag. When it arrived, I got two baby butternut squashes. While super cute, they weren’t going to provide quite enough squash for the recipe. However, I had three leeks in the bag and a beautiful head of cauliflower, so I made some modifications. The result – a deliciously buttery soup with great flavor!

    Butternut Squash Cauliflower Leek Soup...my first CSA creation!
     
    A deliciously buttery soup with great flavor!
    Author:
    Recipe type: Main Dish, Soup
    Ingredients
    • 2 small butternut squashes (or the equivalent amount…probably about 2 pounds or so)
    • 3 leeks, green tops cut off, and leeks cleaned and chopped into 1-inch pieces
    • ½ head cauliflower
    • 2 T butter
    • about a teaspoon ground ginger
    • 5 cups chicken stock
    • salt and pepper to taste
    Instructions
    1. Half butternut squash and roast in the oven until easily pierced with a knife, 45-60 minutes. Steam cauliflower until cooked but not mushy.
    2. Melt butter in large soup pan. Saute leeks in butter 5-10 minutes, until soft. Add ginger and let cook a minute or two more. Add broth and bring to a boil. Carefully add cauliflower and scoop out the butternut squash from the skins and add to the pot as well. Reduce heat to low and simmer 20-30 minutes.
    3. Carefully blend soup in batches until it is all smooth. Season with salt and pepper to taste. Eat!

     


  2. Tuesday, February 16

    Creamy Potato Leek Soup (without the cream!)

    I haven’t mentioned my Eat Less Meat Challenge lately, so thought it was time for a quick update…along with a recipe! The challenge is going very well! We’ve definitely been eating less meat overall and we are not feeling deprived one bit. I think knowing we can still eat meat occasionally really makes the whole challenge realistic for us, and we still feel like we’re making a difference. I’m so happy that I set this resolution and, for those of you who have joined along in the challenge, I hope you’re having an equally positive experience!

    creamy potato leek soup web

    Last week I made Creamy Potato Leek soup, adapted from an Emeril Lagasse recipe. Our whole family enjoyed the soup, especially our 2 year old! The soup has a nice creamy texture without having to use cream. It’s a nice mild soup yet still full of flavor. I love leeks and pretty much love any soup that has them in the recipe. Without further ado…

    Creamy Potato Leek Soup (without the cream!)
     
    Adapted from an Emeril Lagasse recipe
    Author:
    Recipe type: Main Dish, Soup
    Ingredients
    • 3 tablespoons butter
    • 2 leeks, cleaned and chopped, white and green parts
    • 2 minced garlic cloves (I used my garlic press)
    • 6 cups vegetable broth
    • Appx 1½ pounds russet potatoes, peeled and quartered
    • Salt and pepper to taste
    • ⅓ cup chopped fresh parsley
    Instructions
    1. Melt the butter over medium-low heat in a large pot. Add leeks, cook while stirring until tender, 3-5 minutes. Add garlic and cook for 30 seconds. Add vegetable broth and potatoes. Cover and simmer over medium-low heat until potatoes are tender, ~30 minutes.
    2. Blend soup in batches in a blender until smooth. Return to pot and add salt and pepper to taste. Garnish with chopped fresh parsley. Makes 4-6 servings.