For most, brightly colored gourds and earthy winter squashes are relegated to nothing more than a piece of home décor or a sugary pie filling—but it’s high time the humble vegetables get their due in a savory setting!
Hard squashes are a nutritional superstar, being high in fiber and low in calories. It’s also an ample supply of beta-carotene, which is converted into Vitamin A in the body—a vitamin essential for healthy eyes.
If you’re set to receive a gorgeous fresh squash or pumpkin in your Front Porch Pickings Farm Box but haven’t worked with them before, we have the perfect starter recipe for you: Seasonal Roasted Winter Squash Soup. You can use any hard squash such as butternut, acorn, pumpkin, or a combination of squashes.
This recipe, generously provided by Chef Joshua Day of Harvest Hospitality, is simple to make but yields a comforting, healthful, brightly colored bowl of goodness. Enjoy it on its own, or with a side of garlic bread to go alongside. You may even consider using this as a first course for your Thanksgiving feast!
However you decide to enjoy it, we’d love to see photos of your final product shared to our Facebook page! You can also join us there for sneak peeks of upcoming produce, new recipes, and ideas for how to enjoy the bounty of your weekly Farm Box.
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SEASONAL ROASTED SQUASH SOUP
1 five-pound whole pumpkin
2 cups unsalted butter (1lb) plus 2 ½ tablespoons additional
1/3 cup olive oil or vegetable oil
⅔ cup yellow onion, diced
2 garlic cloves, sliced or smashed
2 quarts vegetable stock
5 sprigs fresh thyme
½ teaspoon whole black peppercorns
1 cup maple syrup