ROOT 5 FARM
  • HOME
  • About Us
    • Meet your Farmers
    • Our Farming Practices
    • Employment Opportunities
    • Newsletters
  • CSA Membership
    • About our CSA Shares
    • Customizing Your Share
    • Pick Up Locations
    • Pricing & Share Sizes
    • A-Z Vegetable Index
    • Root 5 Farm Recipes
    • Local Partners
    • CSA Member Log-In
  • CSA Sign Up
  • Find our Products
    • Restaurants & Stores
    • Powerkraut™
    • Specialty Products
  • Contact Us

Squash, Apple-Cheddar Soup

10/25/2016

0 Comments

 
Ingredients:
2-3 lbs roasted winter squash (I used kabocha squash here)
1 onion, diced
4 cloves garlic
1-2 stocks celery (optional)
2 apples peeled/cored and chopped
2 tsp salt
2 tsp pepper
2 tsp butter
4 cups water
1 tsp rosemary
1 tsp thyme
1 cup grated/aged cheddar cheese
2 cups whole milk
Nutmeg for garnish
Picture
Picture
Method:
Heat oven to 450 degrees. Cut the winter squash in half, scoop out the seeds and flip face down on a baking sheet. Roast for about 1 hour, or until you can easily poke through with a fork. 
While the squash roasts, chop the onions, celery and apples. Ready the garlic. Once you have these items prepared, heat butter over medium heat in a large soup pot. Add onion, celery, apples and garlic. Sauté over medium heat for 10 minutes. Add the salt and pepper. Stir well. Reduce heat to low and cover. Let cook for 10 more minutes.
Picture
Picture
Remove the lid and add 2 cups of water and the herbs. Bring to a boil. Cover again and let the mixture gently boil for 8-10 minutes. Reduce to low and let simmer until the squash is ready. (You can also prepare the squash ahead of time so this timing works out better).
Picture
Picture
Once the squash is ready, scoop the squash out of it's skin into the pot. Add the additional 2 cups water and stir well. Allow this to cook over medium heat for 10-15 more minutes. Stirring occasionally.
Picture
Reduce heat to low and uncover. Use an immersion blender (or food processor) to liquify the soup. I like to keep it semi-thick. If you're using a food processor, be sure to not over mix, and then transfer soup back to pot after blending.

​Add the milk slowly while stirring until you reach the desired consistency. Now add the cheese. While heat is set to low, allow the cheese to melt completely into the soup! Taste and add salt or pepper as needed. Garnish with a dash of nutmeg. Enjoy!
Picture
0 Comments

Sweet Potato and Kale Soup

10/10/2016

0 Comments

 
Perfect dinner for a chilly fall day. This warming and healthy soup is great with some hearty wheat bread and a side salad.
Picture
Ingredients:
2 Tsp olive oil
2 onions, diced
3 cloves crushed garlic
2 large sweet potatoes, baked and skinned. (You can also just peel and cube the sweet potatoes, pre-baking is not crucial)
1 bunch lacinato kale trimmed and chopped (any kale works)
4 cups broth (I use veggie broth, but chicken or beef stock works too)
2 Tsp tamari
2 Tsp crushed rosemary
Salt and pepper to taste
1 cup cheese of choice, to garnish
3 Tbsp parsley, chopped, to garnish
Optional: Can of white beans, drained and rinsed well

**If you're baking the sweet potatoes, you can do this ahead of time.**
Heat oven to 400 degrees. Pierce the potatoes with a fork many times. Wrap each potato in tin foil. Place the potatoes in the oven and bake for 1 hour, or until tender. Remove from the oven and let set until cool. Open the foil wrapping and peel skins off potatoes. Store in a container in the refrigerator until you are ready to make the soup!
Picture
Picture
Method:
Heat the oil in a soup pot over medium heat, add the onions and garlic. Cook for 5 minutes. Add the kale and the sweet potatoes. Stir well and add broth. Bring to a boil. 
Picture
If you're using pre-baked potatoes your soup will be creamier like the photo on the left below. Chopped, unbaked potatoes will give the soup a chunky consistency like the photo on the right below. Either option is delicious. If you're opting for beans, add those now!
Picture
Picture
Once you bring the soup to a boil, let cook for 15-20 minutes. Add the tamari, rosemary, salt and pepper. Reduce heat and cook 15 more minutes. Taste and add more salt or pepper if needed. Sometimes I will add red pepper flakes too.
Picture
​Serve in soup bowls garnished with parsley and cheese. I like parm or cheddar.
0 Comments

    Search Recipes by Ingredient

    All
    Appetizers
    Arugula
    Asparagus
    Beans
    Beets
    Bok Choy
    Broccoli
    Broccoli Rabe
    Brussels Sprouts
    Cabbage
    Carrots
    Casserole
    Collards
    Cucumbers
    Eggplant
    Frittata
    Garlic Scapes
    Greens
    Grilled Veggies
    Kale
    Kohlrabi
    Lettuce
    Melon
    Omlete
    Pasta
    Peppers
    Pesto
    Pickles
    Pirogies
    Potatoes
    Potato Salad
    Quiche
    Radish
    Raw
    Salad
    Salad Dressing
    Salsa
    Snacks
    Soup
    Spinach
    Spring
    Sweet Potatoes
    Tacos
    Tomatillos
    Tomatoes
    Vegetarian
    Winter Squash
    Zucchini

    Search Recipes by Month:

    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016

    RSS Feed

    Author

    Ali Price

Picture
Root 5 Farm 
Danielle Allen & Ben Dana
2340 US Route 5 North
Fairlee, Vermont 05045

(802) 923-6339
danielle@root5farm.com
ben@root5farm.com
Picture
©Root 5 Farm LLC 2022 All Rights Reserved
Root 5 Farm grows certified organic vegetables and delivers throughout the Upper Valley May-December.
Picture
  • HOME
  • About Us
    • Meet your Farmers
    • Our Farming Practices
    • Employment Opportunities
    • Newsletters
  • CSA Membership
    • About our CSA Shares
    • Customizing Your Share
    • Pick Up Locations
    • Pricing & Share Sizes
    • A-Z Vegetable Index
    • Root 5 Farm Recipes
    • Local Partners
    • CSA Member Log-In
  • CSA Sign Up
  • Find our Products
    • Restaurants & Stores
    • Powerkraut™
    • Specialty Products
  • Contact Us