Today Mindful Harvest & the Early Head Start Staff celebrated our regions fall bounty through the Fall Harvest Eating workshop experience! This group got the opportunity to taste test and take home a mason jar full of Abbeys delicious Winter Squash Soup! The recipe used all local and seasonal ingredients from the Walnut Run Farm. There are so many nutritious and delicious fruits & veggies available at this time of year-- make the most of it! Try new healthy, local foods from the Farmers Market & prepare and eat it with your loved ones! Todays workshop recipe is listed below! Enjoy :) Abbeys Winter Squash Soup: Ingredients: 4 medium sized Winter Squash (Delicata, Blue Hubbard, Butternut) 4 tbsp Olive Oil 2 Onions, chopped 1 head Garlic ( 3 tbsp chopped) 1 Red Pepper, chopped (optional) 4 Carrots, washed & chopped 5 leaves of Sage, julienned 6 cups Vegetable Stock Procedure: Preheat oven to 400 degrees. Line baking sheet with foil, place squash with flesh side up. Season with salt & pepper (add nutmeg or paprika for extra flavor). Bake squash for approx. 40 minutes, or until fork tender. Meanwhile, add olive oil to a soup pot over medium heat. Add onions and saute until translucent. Add garlic and red pepper, saute for 5 minutes. Add carrots and saute for 10 minutes. Add stock and sage, cover, and cook over a low/medium heat for 20 minutes Add water, if needed. Vegetables should be completely submerged in water. Scoop squash out of its skin with a spoon and add to vegetable broth. Puree with hand blender or blender. Mindfully Enjoy! Happy Fall Everyone! :)
Posted on: Mon, 15 Sep 2014 16:33:44 +0000
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