Savoring the Goodness (and a Squash Soup Recipe)

If you are a member of the Confreda CSA (Community Supported Agriculture), then you might know by now that this week's box was full of Community Supported Awesomeness!!  Here is a list of what you will find (if you haven't picked up your box yet.)

• cherry tomatoes
• corn
• acorn squash
• butternut squash
• broccoli
• Cortland apples
• green tomatoes
• red tomatoes
• peppers
• eggplant
• zucchini
• golden squash
• yellow wax beans

 What a phenomenal variety! A girl could really get used to this but sadly, our CSA program ends in 2 weeks.  I am trying to savor as much freshness as I can in the mean time.  Do you have a food saver? Do you can or jar food?  Do you like to cook large meals and freeze them for later in smaller portions? These are all practical ways to enjoy fruits of the farm later on. Are you awestruck by all of the tomatoes in your own garden? Then click here for the Gardening Guy.  He has some great tomato tips and tricks up his sleeve!

This week's CSA ushered in 2 autumnal faves of mine; Butternut and Acorn squash. For some great squash recipes, click here .

One of my personal favorites is Cafe Dianna's Harvest Squash soup.  I cut this recipe out of the ProJo a few years ago and it's still my "go to Fall delight".  What sets this apart from other squash soups is the omission of any cream or fat added. It is just pure fruits and veggies. Trust me, you won't miss the cream!

Ingredients
1 butternut squash
1 large sweet potato
6 large carrots
4 medium red potatoes
1 large onion
4 Cortland apples
1 1/2 quarts water or apple juice (I prefer with the apple juice)
salt and pepper to taste
touch of thyme and nutmeg

Cut squash in half lengthwise; remove seeds and discard (or save for toasting.)   Peel and cut the flesh into 1 inch dice pieces. Peel sweet potato, carrot and onion and cut into 1 inch diced pieces.  Cut red potato and apples into 1 inch diced pieces (no need to peel these).

In a large saucepan, add all ingredients and water or apple juice. Season with salt and pepper. Cook until all ingredients are tender. Working in batches, transfer the mixture to a food processor and puree. Return the soup to pot to reheat. Taste to adjust seasoning. Add a touch of thyme and nutmeg. Serve hot.
Serves 6.
** You may also use an immersion blender instead of transferring to food processor or blender**