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Winter Squash

Curried Squash Soup
Spring Hill member, Linda Harding, shares this recipe:

2 tablespoons olive oil
1 large organic onion, diced (about 2 cups)
4 – 6 cloves garlic, minced (about 2 tablespoons)
2 tablespoons fresh grated ginger
2 teaspoons whole cumin seed
2 teaspoons whole coriander seed
1 butternut squash or 2 acorn squash, peeled and cubed (about 3 cups)
6 cups vegetable stock (or chicken stock)
2 teaspoons sea salt
1 teaspoon freshly grated black pepper
1 cup organic cream

Heat olive oil in a large heavy bottomed soup pot over medium heat; add onion and cook until translucent, about 7-8 minutes. Reduce heat to low; add garlic and ginger and cook 5-6 minutes, stirring often. In a mortar and pestle, or in a spice grinder, grind cumin and coriander seeds; add spices to pot and continue cooking 2-3 minutes. Add squash and stock; turn heat up and bring to a boil. Reduce heat, cover and cook until squash is tender, about 25 minutes. Puree soup in small batches until smooth. Season with salt and pepper. Add cream and heat through. Check seasonings and adjust. Serves 6-8

Roasted Winter Vegetables
We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add.

6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano

Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.