To make pureed soups, it’s great to have a wand blender. Using a regular blender just makes a mess and you can end up burning yourself. Be careful. That said, this is delicious, and great for when you have a cold, and fresh ginger feels so delicious and healing.
1 T. olive oil
1 onion, chopped
2 leeks, whites only, chopped
1 fennel bulb, chopped, 1 cup (optional)
2 garlic cloves
2 inch piece of ginger root, peeled and grated, more to taste
1 t. ground coriander
3 cups vegetable or chicken stock
3 pounds butternut squash
2 carrots, chopped
Salt and pepper to taste
Heat oil in a pot, add onions, leeks, and fennel. Cook until soft, 4-5 minutes. Add garlic, ginger, and coriander and cook for 3 more minutes. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for 30 minutes or until butternut is tender. Purée in a blender until smooth. Serve with bread and wine!
Welcome food enthusiasts!
The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our C.S.A and the farmer's markets. Happy eating!