Winter Squash

6 Potato Soup with Butternut and Quinoa

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I made this soup for my fiance Joshua after he had a hard day. It was the perfect comfort food and he gave it 10 out of 10 stars. I later made it a second time and included parsnips. This time he rated it 8 out of 10 stars because of the parsnips… I guess he isn’t a fan of parsnips. LOL.

I call this “6 Potato Soup” because I used all six of the varieties of potatoes we offer, which gave the soup a rainbow of colors. Feel free to use any kind of potato you like.

I call this “6 Potato Soup” because I used all six of the varieties of potatoes we offer, which gave the soup a rainbow of colors. Feel free to use any kind of potato you like.

6 Potato Soup with Butternut and Quinoa

1/4 cup quinoa
1 lb potatoes, cut into 1/2” cubes (any kind)
1 T. oil
1 onion, chopped
1/4 cup mushrooms, minced (optional)
1 garlic clove, minced
1 tsp thyme
1 tsp sage
1 cup butternut squash, cut into 1/2” cubes
3 cups chicken stock
3/4 tsp salt, more or less to taste
1/8 tsp pepper
1 cup precooked chicken, chopped

In a small pot, cook the quinoa according to package instructions. Here’s a great tutorial on cooking quinoa.

Meanwhile, in another pot, boil the potatoes until tender. Drain.

In a large pot, heat the oil. Add onions and mushrooms and saute until golden and tender. Add garlic and saute briefly until fragrant.

Add the herbs, butternut squash, chicken stock, salt and pepper. Cover with a lid and simmer until the squash is tender. Add the cooked quinoa, potatoes, and chicken and heat through. Adjust seasoning if necessary.

Serve with grated cheese.

Enjoy!
 

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Pureed Parsnip and Butternut Soup

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I wanted to create a super-simple, family-friendly recipe using parsnips, so I came up with this soup.  After the work of cutting the vegetables is done, it is pretty much hands-off.

Cut up your vegetables like so and place in a pot to simmer.

Cut up your vegetables like so and place in a pot to simmer.

Pureed Parsnip and Butternut Soup

3 cups chicken broth
1/2 lb butternut squash (or any other kind of winter squash that you like) peeled and cut into         1/2" cubes, (about 2 cups)
1/2 lb parsnips, cut into 1/2" pieces (about 2 cups)
1/2 cup chopped onions
1 minced garlic clove
1 T grated fresh ginger*
1 tsp salt
1/4 tsp pepper
1/2 cup cream (optional)

Place all the ingredients except cream in a large pot.  Cover and simmer for about 20 minutes, until the vegetables are fork tender.
Transfer to a blender and puree until smooth.
After ladling the soup into bowls, pour 2 T. cream over the top of each bowl and gently swirl it in. Top with grated cheese and minced parsley. It’s also good with a dollop of sour cream or herb pesto.

Yields about 4 1/2 cups soup.

**Want to know my trick for always having fresh ginger on hand and ready to use? https://www.glorygarden.org/blog/2018/1/25/my-secret-ginger-trick

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Autumn Parsnip and Butternut Soup

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Autumn Parsnip and Butternut Soup

1 T. oil
1 onion, chopped (about 1 cup)
1 garlic clove
1/2 lb parsnips, cut into 1/4 inch pieces (about 2 cups)
1 lb butternut (or any other kind of winter squash), cut into 1/2 cubes (about 3 cups)
2 cups chicken stock
1 tsp fresh grated ginger*
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 cup milk (we use raw milk from Happy Grazing Dairy)
1 cup pre-cooked chicken, chopped

Heat the oil in the large pot.  Saute the onions until translucent.  Add the garlic and saute briefly, until fragrant. 

Add the chicken stock, parsnips, butternut, ginger, thyme, salt and pepper.  Cover the pot with a lid and simmer for about 20 minutes, until the vegetables are fork tender.

Ladle out 1 cup of the soup and add it to a blender with the milk.  Blend until smooth.  Add it back to the soup.

Now add the chicken as well.  Heat through.  Taste and add more salt if needed.

Best served with a spoonful of pesto and sprinkle of cheese!

*Want to know my trick for always having fresh ginger on hand and ready to use? https://www.glorygarden.org/blog/2018/1/25/my-secret-ginger-trick

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Winter Squash Pasta with Roasted Eggplant

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Winter Squash Pasta with Roasted Eggplant

1 eggplant
1/2 T. oil
1/4 tsp salt
2 cups fusilli or rotini
1/2 T. oil
1/2 cup chopped onions
1 garlic clove. minced
5 sage leaves, minced
1/2 tsp dried thyme
1/2 cup chicken stock or broth
1/2 cup cooked and pureed butternut, buttercup or any other kind of winter squash
1/2 cup milk
1/4 tsp salt
1/8 tsp pepper
Parmesan cheese

1. Roast the eggplant:
Preheat oven to 425.
Peel the eggplant and cut into 1/2 inch cubes.
Toss with 1/2 T. oil and 1/4 tsp salt. 
Spread in a single layer on a baking sheet or cast iron pan. 
Roast until tender and browned, about 20 minutes (flip the eggplant halfway through to cook evenly).

2. Cook the pasta:
Bring a pot of water to a boil and cook the pasta until done.

3. Make the sauce:
Heat 1/2 T. oil in a pot.
Add onions and saute until golden and tender.
Add the garlic, thyme, and sage, and saute briefly until fragrant.
Add the pureed winter squash, chicken stock, milk, salt, and pepper and cook until thick and bubbly.

4.  Mix everything together:
When the eggplant and pasta are done, add them to the pot with the sauce and heat through. 
Top with cheese and enjoy!
 

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