Butternut Squash Soup

It’s fall time... That means the savory goodness of winter squash is in season. Our good friend and member Meredith from It’s Positive Living sent us a few of her favorite recipes to try and now share. Enjoy!

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Panera Copycat Vegan Butternut Squash Soup

Serves: 4

Prep Time: 5 minutes

Cook Time: 40 minutes

Ingredients:

  • 5 cups of butternut squash - cleaned and cubed

  • 2 Honey crisp apples - peeled, cored and cubed

  • 3 carrots - peeled and cut into large pieces

  • 2 tbsp honey

  • 1-2 tsp curry powder

  • 1-2 tsp red chili Flakes (plus more for garnish)

  • 1 tsp cinnamon

  • 1/4 cup freshly squeezed orange juice

  • 4-5 cups vegetable broth

  • 1 tbsp olive oil

  • 1/2 cup coconut milk - the one from the jar

  • salt and pepper

  • pumpkin seeds (for garnish)

Instructions:

  1. Preheat oven to 400 degrees

  2. Combine butternut squash, apples and carrots on a baking sheet. You don't want them too crowded because you want them to be able to caramelize a bit.

  3. Spread them out and drizzle olive oil and salt and pepper on the vegetables and apples.

  4. Bake for 15-20 minutes until soft and lightly caramelized. Make sure to shake the pan a few times while they bake so that no one side gets burned.

  5. Add to a medium sized pot and cover with vegetable broth.

  6. Add curry, cinnamon, honey and orange juice. Simmer for 20 minutes.

  7. Taste for seasoning.

  8. Add contents to a food processor or vitamix. Puree until completely smooth. Feel free to add more vegetable broth or a bit of water to thin it out.

  9. Pour into bowls and take a spoon and add a bit of coconut cream. Swirl it in with the back of the spoon to create an abstract design.

  10. Garnish with pumpkin seeds and red chili Flakes.

Recipe Notes:

Note 1: 5cups is about the size of 1 container from Costco. Otherwise for this recipe you will need about 2 nicely sized butternut squash.


Note 2: Curry powder is very powerful so be light handed with it at First. You want a hint of it, not to over power the whole dish.


Note 3: Most stores have freshly squeezed orange juice in the produce aisle you can buy instead of squeezing your own out.


Note 4: If you notice, the soup is not a super bright orange color but instead has a deeper color. This is due to the caramelizing of the vegetables before cooking the soup. I would take that Flavor over the color any day!


Note 5: Stir up the coconut milk in the can to combine the liquid and the cream.

Source: Girl and the Kitchen

Butternut Squash Enchiladas

When hosting friends and family for dinner, at times it’s hard remember who is plant based, who is vegetarian, and who loves meat and potatoes! With butternut squash being so hardy and versatile, these Enchiladas seem to please everyone.

BUTTERNUT SQUASH BLACK BEAN ENCHILADAS

Serves: 8

Prep Time: 20 minutes

Cook time: 55 minutes

Ingredients (enchiladas):

  • 3 cups butternut squash -  cubed

  • 1 Tbsp avocado oil or coconut oil

  • 1/4 tsp sea salt and black pepper - divided

  • 1 15-ounce can black beans - slightly drained

  • 1/2 tsp ground cumin - divided

  • 7-9 white or yellow corn tortillas

Ingredients (sauce):

  • 1 Tbsp avocado oil or coconut oil

  • 3 cloves garlic minced (3 cloves yield ~1 1/2 Tbsp)

  • 1 (15-ounce) can tomato sauce

  • 1 chipotle pepper in adobo sauce (plus additional pepper or adobo sauce for more heat)

  • 1/2 cup water (or sub vegetable broth for more Flavor, DIY or store-bought)

  • Sea salt and black pepper (to taste)

  • 1-2 Tbsp coconut sugar (or sub maple syrup)

Toppings (optional):

  • Red onion - diced

  • Ripe avocado - sliced

  • Fresh cilantro - chopped

  • Toasted pumpkin seeds

Instructions:

  1. Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.

  2. Add cubed butternut squash to a baking sheet and drizzle with oil and a pinch each salt and pepper. Toss to combine.

  3. Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).

  4. In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.

  5. Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if desired, for more heat), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).

  6. Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savoriness, or coconut sugar for sweetness. Set aside.

  7. Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, cumin and stir.

  8. Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup (amount as original recipe is written, adjust if altering batch size) of the enchilada sauce (see photo). Stir to coat. Taste and adjust seasonings as needed. Set aside.

  9. Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)

  10. Pour a bit of sauce into the bottom of 9×13-inch (3 quart or similar shaped) baking dish. Spread to coat.

  11. Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean Filling (there should to be plenty for 7-9 tortillas). Then roll up tortilla.

  12. Place seam side down at one end of dish. Continue until all tortillas are Filled and wrapped. Then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges (optional).

  13. Bake at 350 degrees F for 15-20 minutes, or until warmed through. Top with desired toppings and serve. I love fresh lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own!

  14. Leftovers will keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.

Recipe Notes:

Note 1: The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom ends. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use knife to carefully remove skin. Then remove any seeds with spoon or ice cream scoop. Cut into small cubes and proceed with recipe as directed.
Note 2: Nutrition information is a rough estimate calculated without additional toppings.
Note 3: Recipe inspired by the spaghetti squash tacos in the Smitten Kitchen Cookbook.
Note 4: Enchiladas can be frozen individually up to 1 month.

Source: Minimalist Baker

2018 Farm to Table Memberships

If you can’t know your farmer, you should know the person who knows them.
— Hayes

 

Over the past few months we've been planning for the 2018 growing season. We are incredibly excited for what this year will hold, particularly because we will be able to expand in ways we've long dreamt about.

 

As you may know, in 2017 we offered memberships to a small handful of friends and family. The primary intention here was for us to gain experience in the farming process end to end, from seeding to transplanting, weeding, harvesting, packing and delivery. We are grateful to those who participated in this aspect, provided feedback, and helped set the stage for future growing seasons. 

 

Three big takeaways from last year centered around expansion (feeding more families), maintaining shelf life (better understanding what produce requires special harvest and post-harvest handling), and interest in additional products (grass-fed beef). Our aim is to provide produce and meats that you are familiar with and prepare often, while nourishing your family in the deepest way possible.

 

We plan to address the takeaways from 2017 in the following ways:

 

Over the next 12 months we will continue developing infrastructure (green house, hoop house, tractor, pole barn) for Field and Farm Co, which will allow us to produce at a higher volume. In the meantime, we have decided to partner with our mentors, Janet Gamble and Steve Tomlins, to supply approximately 10% of the produce share as a means to continue providing crops that require special care. Steve and Janet have been growing for 15+ years and their farm, Turtle Creek Gardens, is regarded as one of the best certified organic farms in the Midwest. 

 

The interest in grass-fed beef has been both thrilling and substantial. As we work to establish a herd of our own, we have partnered with neighbors and dear friends, Jeb and Janell McMahon, who run Lowline Prairie of Wisconsin. In doing so we will be able to provide our members with grass-fed and grass-Finished beef, raised on open pasture without any growth hormones. This family farm has the gold standard in terms of how they treat their lowline Angus and how the meat is processed locally in New Glarus.

 

There is a saying that goes, "If you can't know your farmer, you should know the person who knows them." In a world where much of the food readily available is highly processed and wreaking havoc on our bodies, we hold these types of relationships (both with other farmers and with you, our community) in high regard.

 

If you are interested in the food we are working to produce and supply, our Farm to Table Memberships work as such:

 

  • As a member, you can opt to select a produce share, a meat share, or both. In addition, members receive two custom Field and Farm Co campfire mugs and will be invited to one of four private dining events held at our farm.

 

  • Shares will be available for pick up every other week beginning in June and ending in October. Pick-up locations are being Finalized but there will be one in Barrington/Palatine and one in Oakbrook.

 

  • All produce is organic, sustainably-farmed and local. No pesticides or harmful chemicals are used, from seed to harvest. Produce shares will include many fruits and vegetables you commonly use, such as: carrots, spinach, onions, kale, potatoes, peppers, tomatoes, corn, salad mix, melons, herbs and more.

 

  • All meat is grass-fed and grass-Finished on open pasture, with no growth hormones. Members opting for a Meat share can elect to sign up for either a full share (10 lbs) or a half share (5 lbs). Both full and half shares will consist of ground beef (50%), roasts (30%) and steaks (20%).

 

  • The cost for your membership will be split across two payments, billed twice during the season: half is due on April 1st and the remaining balance will be due July 1st. Payments can be made via cash, check, or credit card.

 

The number of shares we are able to provide is limited, so at your earliest convenience, reserve your membership below. 

 

We look forward to continuing to cultivate and nurture community, while using our land to inspire others to live a life of freedom and wellness. Thank you for being a part of our farm and a part of our community.

 

Cheers,

Benjamin and Meghan

 

2018 membership form

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