Autumn Soup
Stars of the season, and this soup, are the local organic squashes.
½ cup local shallots
4 cloves of Jenny’s garlic
olive oil
2 lbs of peeled and sliced Buttercup squash
1lb peeled and sliced Gala apples
1 tbsp curry powder
1 tbsp cumin,
3 cups water
3 cups veg stock
Like the leaves on the trees in Queen Elizabeth Park, the palette of our Produce department is shifting to golden yellows, oranges and dark greens. And this harvest bounty is as warm and rich in flavour as it is in colour.
Stars of the season are the local organic squashes. You can start small with tender Sweet Dumpling and Delicata, halved and baked (cut side down) in 350° about 20 mins (one pound of squash yields about two cups cooked and mashed)
All you need is a sharp knife to conquer those thick-skinned Carnival, Kabocha, Hubbard and Turk’s Turban squashes, but the rewards are plenty. And while those shapely Butternut squash get more press, a squat Buttercup contains sweeter and creamier flesh.
Autumn soup
- Start shallots and garlic in olive oil
- add Buttercup squash, apples, curry powder and cumin, and water and veg stock.
- Simmer until tender and purée
To accompany, steam or stir-fry some peak-season rainbow chard. And here’s a tip: the Friesen Farm Valley Mix of baby greens may be at its seasonal best right now.
