This is sadly our last CSA share for the year. To send us out with a bang, the farm packed our box with a bounty of fall produce. The shallots, butternut squash and sage provided everything I needed to make Adrianna’s Curry Sage Butternut Squash Soup. I changed the recipe a little based on how I like to make soup and that recipe is written out below. It really is so good that it would rival any fancy squash soup you get at your favorite restaurant. Try it!
This week we received butternut squash, sage, parsley, potatoes, swiss chard, cabbage, lettuce, broccoli, apples, peppers, onions and garlic.
I just didn’t feel like my normal smoothie on Monday morning and accidentally had chocolate for breakfast. Is that bad? I didn’t think so.
Here’s a picture of that beautiful soup. There were a few drops of heavy cream left in the carton that I swirled into my bowl at the end. Dreamy! Try using coconut milk if you’d like to keep this vegan and dairy-free. I’m also sure it would be tasty without cream of any kind, too. Lots of flavor in there!