Yesterday was the first day of the Winter CSA. I excitedly, and a bit nervously, picked it up and brought it home. Picking up this box means that I now have a hefty goal upon my shoulders: to use up and learn to cook with ALL the contents of this box.
Here’s what I found: The first half was a bushel of parsley, a bag of turnip greens, an acorn squash, 2 baby bok choy, and a garlic bulb hiding behind the squash.
The rest of the box holds 4 leek shoots, and a variety of potatoes, carrots, onions and beets.
To help me learn how to use all of these veggies and to help track the good recipes I find, I’ll be using the ingredient page that I made once upon a time under the Real Foods Page. For dinner last night, I used the leeks and made a chicken and leek cheese bake. YUMMY! I ate over half of it myself. I’ll get the recipe up soon. And of course, update the ingredients page eventually. 🙂 Big dreams but only so much time in a day, right? In the mean time, I got to go to work.
Credit for this recipe goes to my mother-in-law. It was FANTASTIC! I already liked eating the Wegman’s butternut squash soup plain, but Beth added some really great enhancements. If you don’t have a Wegman’s by you, other brands would probably work just as well. I know V-8 has one. Or Imagine (the brand not the verb).
One of the biggest reasons I love this soup, minus the DELICIOUS taste, is how quick it is to prepare.
1 carton of Wegmans Butternut Squash Soup
1 butternut squash halved, cored, and peeled
1/4 cup heavy cream
sour cream (optional)
Parsley (garnish; optional)
Shake and pour the carton of soup into a saucepan. Gently heat through on a medium/medium-high heat. Stick the halved butternut squash into a large ziplock bag tightly. Microwave for 5-6 minutes. Or, you could bake it in the oven at 375 F for 45 minutes or so. Then, mash the squash up with a fork and add the cream. You could also add some butter if you wanted an even creamier taste (or if you need the extra bit of fat before/after strenuous exercise). Mix in with the soup. Pour into bowls to serve. Add the sour cream and/or parsley if desired. Serve hot.