Southwestern Butternut Squash Soup 

serves 4 to 6 ( 

  • 1 large (3 lbs.) butternut squash, peeled, seeded, and cut into bite-size pieces 
  • 1 Tbsp. olive oil 
  • 1 large yellow onion, diced 
  • 1 medium red bell pepper, diced 
  • 2 jalapeño peppers, seeds discarded and diced 
  • 3 gloves garlic, minced 
  • 2 tsp. cumin 
  • 1 ½ tsp. kosher salt, plus more to taste 
  • 1 tsp. coriander 
  • 1 tsp. dried oregano 
  • 1 tsp. smoked paprika (regular paprika is also fine) 
  • ½ tsp. cinnamon 
  • ¼ tsp. cayenne pepper, optional 
  • 4 cups vegetable or chicken stock 
  • Juice from 1 orange 
  • Juice from 1 lime 

Soup toppings: chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds, oven-roasted chickpeas 

1. Warm the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions and sauté until translucent and just starting to turn brown, 6 to 8 minutes. Add the bell peppers and jalapeños, sauté until softened, 3 to 4 minutes. Stir in the minced garlic, spices, and salt, and cook until fragrant, 30 to 60 seconds. 

2. Add the cubed squash and stock to the pot. Bring to a boil, then reduce heat to medium-low. Partially cover the pot and simmer until the squash is soft when pierced with a fork, 20 to 25 minutes. Remove the pot from the heat. 

3. Using a stick blender, puree the soup until creamy. Alternatively, let the soup cool slightly, then blend in a blender or food processor. 

4. Return the pot to low heat and stir in the orange and lime juice. Taste and add more salt and other spices as desired. If you want a thinner soup, stir in a cup of broth. 

Meat Eater Version: Stir in cooked sausage or bacon after the soup is pureed. 

Roasted Celeriac with Cumin & Parsley 

serves 4 ( Consider adding cubed potatoes or carrots, cut to cook with the celeriac. If adding more root veggies than the recipe calls for (2 ½ lbs.) you will need to adjust your seasonings. 

  • 1½ tsp. cumin seeds 
  • 1 large celery root (celeriac) – about 2 ½ lbs. 
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling 
  • Kosher salt and freshly ground black pepper 
  • 1 small red onion or yellow 
  • 1 cup fresh parsley 

1. Adjust an oven rack in the middle position and put a baking sheet inside. Preheat the oven to 425 degrees. 

2. Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, then peel and discard the exterior. Cut the root into ¾-inch thick planks and then into ¾-inch cubes. Toss the cubes in the bowl with the cumin seeds, olive oil, 1 tsp. salt and a few grinds of black pepper. 

3. Halve the red onion and thinly slice. Remove the hot baking sheet from the oven and spread the cubes in an even layer. Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings. Arrange the onions on top of the celery root and put back into oven to roast. (If the onions are in direct contact with the pan for the entire cooking time, the could get too dark or burn.) 

4. When the cubes begin to brown on the bottom, about 15 minutes, toss the vegetables around, scattering the onions around the pan and flatten into one layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Remove from the oven and allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil. 

Shredded Brussels Sprouts & Apple Salad 

serves 2 to 3 as a side (  Replace the kohlrabi with carrots and/or add shredded cabbage with the brussels sprouts to bulk the salad up or double it; adjust dressing and seasonings accordingly. 

  • 12 oz. brussels sprouts (about 2 cups shredded) 
  • 1 apple, very thinly sliced 
  • 2 kohlrabi, stems removed, sliced into matchsticks 
  •  ¼ cup dried cranberries or currents 
  • ¼ cup toasted pine nuts 
  • A good drizzle of olive oil (about 2 tablespoons) 
  • Squeeze of ½ of lemon 
  • Salt & pepper 
  • Optional: grated pecorino or crumbled feta cheese 
  1. Slice Brussels sprouts into very thin shreds, then slice the apples. Peel any rough spots off the kohlrabi skin. Thinly slice kohlrabi into planks, then slice planks into little matchsticks. 
  2. Place cut veggies into a bowl and add cranberries, pine nuts, and a few pinches of salt. Toss well, the add olive oil and a good squeeze of lemon and toss again. Taste and adjust seasonings. Let the salad sit for about 10 minutes at room temp then serve. Add cheese if you like. 

Recipe Links: Black Spanish Radish! 


More Recipes Featuring Vegetables We Grow…

Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Cauliflower | Celeriac | Chard | Cilantro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | MelonOnions | Parsley | Parsnips | Pea VinesPeppers | Potatoes| Pumpkins | Radishes | RhubarbRutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini  |