Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
Author: 
Recipe type: Soup
 
This is one of my family favorites....a dash of dried cayenne and a dollop of sour cream brings is a must. This soup is also great the next day, adding some garam masala and chunks of paneer..."instant" Indian. So yum!
Ingredients
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1-2 carrots, chopped
  • 2 Tbsp Butter
  • 1 Butternut Squash, peeled, deseeded and chopped
  • 1 tart green apple, chopped
  • 3 c. Chicken Stock
  • 1 c. Water
  • Pinches of Nutmeg, Cinnamon, Salt and Cayenne (to taste)
  • 1 Tbsp Maple Syrup (optional)
  • Sour Cream (for serving)
Instructions
  1. Saute onion, carrot and celery in butter until tender (about 3-5 min).
  2. Add the rest of the ingredients (minus syrup) and simmer. Be conservative with the spices.
  3. When butternut and apple are tender (about 20-30 min), puree the soup.
  4. Taste and add more spice per taste, including optional syrup.
  5. Serve with a dollop of sour cream.

 

Radish Top Soup

Radish Top Soup
Author: 
Recipe type: Soup
 
A great way to use up radishes and salad turnips. Delicious with homemade bread on a cool day!
Ingredients
  • 2 Tbsp butter or Driftless Sunflower Oil
  • 1 Medium Onion (about ½ c.) chopped
  • 2 medium sized potatoes, chopped (no need to peel)
  • 4-5 salad turnips, coarsely chopped
  • 4 c. radish and turnip greens and stems (be sure to wash them), roughly chopped
  • 4 c. chicken or vegetable broth
  • ⅓ c heavy cream (or half and half)
  • 5 radishes, sliced
  • 2-3 green onions (optional)
  • Salt and pepper, to taste
  • Herbs - optional (any kind you choose)
  • Dried Cayenne Pepper - optional (sprinkle per bowl or about ¼ tsp for the whole recipe)
Instructions
  1. Melt butter in large saucepan over medium heat.
  2. Stir in onion and saute until tender.
  3. Mix in potatoes, salad turnips and radish greens, coating them with butter.
  4. Pour in broth. Bring to a boil.
  5. Reduce heat, simmer for 15-20 min or until potatoes are tender.
  6. Transfer to a blender (or use an immersion blender) and blend until it reaches desired consistency. Return the soup to the pan and add cream.
  7. Top with sliced radishes and green onions (if using).
  8. ***Measurements aren’t very important for this recipe and we like our soup a little on the chunky side.****

 

Cheesy Potato Squash Soup

Looking for a creamy, delicious soup to get you through the winter? Look no further than our Cheesy Potato Squash Soup!

Cheesy Potato Squash Soup
 
Ingredients
  • 1 buttercup squash
  • 2 medium potatoes
  • 1 medium scarlet turnip
  • ½ medium yellow onion
  • 2 T butter
  • 2 garlic cloves
  • 2 ½ cups veggie stock
  • Salt
  • Black pepper
  • ¼ tsp of paprika
  • 1 bay leaf
  • 2 tbs heavy cream
  • ½ cup sharp cheddar cheese
  • Sour cream for garnish
Instructions
  1. Heat and melt the butter in a medium pot, on medium heat.
  2. Peel and seed squash. Chop it into small cubes.
  3. Chop the potatoes and turnip. Add onion, butternut squash, potatoes & turnips to the pot.
  4. Add paprika, salt and pepper and saute for 5-10 minutes, stirring occasionally and adding the garlic at the end.
  5. Add just enough stock to barely cover the veggies. Cook until veggies are fully cooked, 10-15 minutes.
  6. Slowly transfer content of the pot into a food processor. Let cool briefly, blend well and return to the pot.
  7. Add the heavy cream and cheese. Stir until all blended. Be careful here, the soup will bubble and splash when it starts to heat up. Keep stirring. When cheese is melted, soup is all done.
  8. Serve with a dollop of soup cream.

 

Gazpacho

Gazpacho can be eaten as a soup or drank as a hearty beverage. Perfect for a hot summer day!

Gazpacho
 
Ingredients
  • 2.5 pounds ripe red tomatoes (about half your bag), cored and roughly cut into chunks
  • 1 red roaster pepper, roughly cut into chunks
  • ⅓ cup leek, finely chopped
  • 1 clove garlic
  • 2 teaspoons sherry vinegar, more to taste
  • Salt
  • ½ cup extra-virgin olive oil
Instructions
  1. Combine tomatoes, pepper, leek and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
  3. Strain the mixture if you like, or leave as is if you like the texture. Chill until very cold, at least 6 hours or overnight.
  4. Adjust the seasonings with salt and vinegar to taste. If soup is very thick, stir in a few tablespoons ice water.

 

Sweet Potato, Celeriac and Ginger Soup

This Sweet Potato, Celeriac and Ginger Soup recipe will leave you feeling toasty warm this fall and winter!

Sweet Potato, Celeriac and Ginger Soup
 
Ingredients
  • 1 tablespoon Driftless Organics Sunflower Oil (or olive oil)
  • 2 cloves garlic, peeled and minced
  • One small head celeriac, peeled, quartered and sliced
  • 2 pounds sweet potatoes, peeled and sliced
  • Salt & black pepper
  • Knob of ginger, (1-2 inches long) peeled, and grated or thinly minced
  • ¼ cup cream
Instructions
  1. Heat the oil over medium heat in a large soup pot. Add in the garlic and cook for 2 minutes, stirring until fragrant.
  2. Add in the vegetables, season with salt and black pepper, and cook for ten minutes, until they start to get golden.
  3. Pour in enough hot water (or stock) to just cover the vegetables, add in the grated ginger, stir and bring to a simmer. Lower the heat to medium-low, cover, and cook for 35 minutes or until the vegetables are cooked through and very soft, stirring from time to time to make sure the vegetables don’t stick to the bottom.
  4. Stir in the cream (and more water or stock, if the soup is too thick), puree the soup to the desired smoothness (I like it chunky), and serve immediately.

 

Sweet Potato Celeriac and Ginger Soup

This Sweet Potato Celeriac Soup will leave you warm and toasty this fall and winter season!

 

Sweet Potato, Celeriac and Ginger Soup
 
Ingredients
  • 1 tablespoon Driftless Organics Sunflower Oil (or olive oil)
  • 2 cloves garlic, peeled and minced
  • One small head celeriac, peeled, quartered and sliced
  • 2 pounds sweet potatoes, peeled and sliced
  • Salt & black pepper
  • Knob of ginger, (1-2 inches long) peeled, and grated or thinly minced
  • ¼ cup cream
Instructions
  1. Heat the oil over medium heat in a large soup pot. Add in the garlic and cook for 2 minutes, stirring until fragrant.
  2. Add in the vegetables, season with salt and black pepper, and cook for ten minutes, until they start to get golden.
  3. Pour in enough hot water (or stock) to just cover the vegetables, add in the grated ginger, stir and bring to a simmer.
  4. Lower the heat to medium-low, cover, and cook for 35 minutes or until the vegetables are cooked through and very soft, stirring from time to time to make sure the vegetables don’t stick to the bottom.
  5. Stir in the cream (and more water or stock, if the soup is too thick), puree the soup to the desired smoothness (I like it chunky), and serve immediately.

 

Parsnip Leek Soup with Sage

Parsnip Leek Soup with Sage
Recipe type: Soup
 
Ingredients
  • 2 Tbs. Driftless Organics sunflower oil or olive oil
  • 2 cups chopped leeks, white and light green parts only, rinsed and drained
  • 1 tsp. coarse salt; more to taste
  • 1 lb parsnips (what’s in your box), quartered, and cut into 1-inch pieces
  • ¼ cup dry sherry (fino) or dry white wine
  • 6 cups chicken or vegetable broth
  • 6 sage leaves
  • 2 small bay leaves, broken in half
  • ½ tsp. peppercorns, lightly crushed
  • ¼ cup heavy cream (optional)
Instructions
  1. Heat the 2 Tbs. oil in a wide soup pot over medium heat. Add the leeks, season lightly with salt, and cook gently until the leeks have softened and just begin to turn golden, 8 to 10 min.
  2. Add the parsnips and continue to cook, stirring occasionally, until the parsnips are fragrant, about 2 min. Add the sherry, increase the heat to medium high, and cook until most of the liquid has evaporated.
  3. Add the broth.
  4. Tie the sage leaves, bay leaves, and peppercorns together in a cheesecloth sachet and toss it into the pot (this is optional - we just toss them in and the pick them out while we are eating).
  5. Partially cover the pot, bring to a boil, immediately lower the heat, and simmer partially covered until the parsnips are soft enough to mash against the side of the pot with a wooden spoon.
  6. Remove from the heat and let cool for about 5 min.
  7. Discard the sachet.
  8. Using a stand or hand blender, purée the soup in batches, being sure to combine a mix of broth and solids in each batch.
  9. Rinse the soup pot, return the blended soup to the pot, taste, and adjust the seasonings. If you’re using the cream, add it now.

 

Lots of Greens & Sweet Potato Soup

Lots of Greens & Sweet Potato Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 1 large onion, chopped
  • 2 Tbsp. butter or sunflower oil
  • 3 Tbsp. fresh ginger, minced
  • 3-4 cloves garlic, minced
  • 1 tsp. ground coriander
  • Dash of salt & pepper
  • 2 cups vegetable or chicken stock
  • 2 cups chopped tomatoes
  • 2 small or 1 large sweet potato, peeled, quartered lengthwise, & thinly sliced
  • 4 cups lightly packed greens, washed & coarsely chopped (spinach, turnip/radish greens, pea vine, chard, kale, etc.)
  • Splash of fresh lemon juice or rice vinegar
  • 2 Tbsp. miso, dissolved in some broth (optional)
  • ½ tsp. smoked paprika (optional)
Instructions
  1. In a large, heavy bottomed soup pan, sauté onion in butter or oil until translucent.
  2. Add ginger, garlic, coriander, salt & pepper & sauté for another few minutes.
  3. Add stock & sweet potatoes, bring to a boil, reduce heat & simmer until sweet potatoes are soft (about 15 minutes).
  4. Add greens & simmer for another 5 minutes or so.
  5. Add remaining ingredients, turn off heat, & serve.

 

Butternut Squash Soup with Fresh Sage

Butternut Squash Soup with Fresh Sage
Author: 
Recipe type: Soup
Serves: 4-6
 
Ingredients
  • 3 cups vegetable or chicken broth
  • 1 cup apple juice or cider
  • 8 cups butternut squash, peeled, seed, & cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 6 fresh sage leaves
  • Crème fraîche or sour cream
  • Salt & pepper to taste
  • About 2 tablespoons minced fresh sage leaves
  • Gorgonzola, crumbled, for garnish (optional)
Instructions
  1. Bring 2 cups broth and juice to a boil in a large soup pot.
  2. Add squash, onion, garlic, and whole sage leaves to pan, cover, and return to a boil. Reduce heat and simmer until squash is very tender, about 30 minutes.
  3. Puree with an immersion blender or in a food processor/blender.
  4. If soup is thicker than you like, thin with more broth.
  5. Stir over medium heat until soup is hot.
  6. Remove from heat & add crème fraîche/sour cream and salt/pepper to taste.
  7. Garnish with minced sage & Gorgonzola, if using.

 

Creamy Parsnip Soup

Creamy Parsnip Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 2 lbs parsnips (amount in your box), cut into 1” pieces
  • 3 Tbsp. butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 quarts vegetable or chicken broth
  • ¼ c. heavy cream (optional)
  • ⅛ tsp. allspice
  • ⅛ tsp. nutmeg
  • salt & pepper to taste
  • 8 pieces of bacon, cooked, drained, & chopped (optional)
Instructions
  1. Preheat oven to 400°F.
  2. Place parsnips in single layer on rimmed baking sheet.
  3. Roast until brown, stirring occasionally, about 30 minutes.
  4. Melt butter in heavy large saucepan over medium heat.
  5. Add onion & sauté until beginning to brown, about 5 minutes.
  6. Add garlic & parsnips & sauté 5 minutes.
  7. Add stock & boil until parsnips are tender, about 5 minutes.
  8. Add cream, if desired, & remove from heat.
  9. Puree soup in blender (in batches) or with an immersion blender.
  10. Return to saucepan.
  11. Stir in allspice & nutmeg, salt and pepper.
  12. Bring soup to simmer.
  13. Ladle into bowls.
  14. Top with bacon , if desired, & serve.