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!
- 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
- Half butternut squash and roast in the oven until easily pierced with a knife, 45-60 minutes. Steam cauliflower until cooked but not mushy.
- 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.
- Carefully blend soup in batches until it is all smooth. Season with salt and pepper to taste. Eat!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
This soup looks fantastic! I love making soups, such a great way to use CSA produce. CSA’s haven’t started up here yet, I can’t wait till the do!
Looks delish! I am totally in love with butternut squash! I can imagine the cauliflower would make this soup really silky. Mmmm!
What a fabulous sounding soup. I love the idea of adding cauliflower – yummy.
🙂 Mandy
This looks great!!! I will be making this very soon!! My little girl will love this. I bet this will freeze well too.
Sound delish! I love mixing up recipes to use what you have one hand. We use a food co-op that we get weekly produce baskets from and love the challenge of finding new or recipes changing up old ones to make use of our “surprise” ingredients.
sounds great! my CSA is set to begin the first week of may and i can’t wait 🙂
The color of this soup is so vibrant and enticing! I love what butternut squash can do!
Hey Jane!,
Love that you are part of a CSA, thinking of finally doing it this year, although we have an awesome farmer’s market right down the street from us that starts in June. The soup is bursting with my favorites! Butternut and the cruciferous Cauliflower. Yes, I’m that much of a nerd. Can’t wait to make this! I might even add coconut milk and garam masala to give it an Indian flare?!