Monthly Archives: April 2014

Squash and vegetable stew

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I’ve been spending a LOT more time in the kitchen since we began receiving our CSA(Community Shared Agriculture) box from Taproot Farms.
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It’s fun to see what comes in each weeks delivery and planning meals to use everything up. Grocery shopping is not how I enjoy spending my time, so that makes the weekly food share even more attractive. We like the fact that we are eating food that was grown closer to home and all the benefits that go with it; more prana in our food since it’s fresher and gets to us faster, less environment impact due to transport, and supporting local farms. We purchased the entree vegetable share, a smaller sized fruit share, a dozen farm fresh eggs and a flower share. The flower share is only part of the year and I haven’t received my first delivery yet but the quality of the fruit, veggies and eggs is outstanding. 

This week brought two pounds of cut up hubbard squash and I pondered what to do with it. Steam it, roast it, saute it? I decided on a soup, I made it thick so this ended up a vegetable stew. I considered adding rice or quinoa to this but decided to go with corn instead. It’s not the prettiest soup but it’s hearty and delicious. This is the tastiest thing I’ve tried recently, the squash melts in the mouth. If you use oil instead of ghee this is a vegan recipe. 

Makes 6 large servings 

Ingredients

2 tbsp ghee or oil

2 garlic cloves finely chopped

1.5 cups mushrooms, sliced

1 green pepper and 1 onion, diced

2 lbs squash, cubed

2 cans 400ml Red Kidney beans

900 ml organic vegetable broth

2 tsp italian seasons (I used Mural of flavor)

1 tsp dried oregano and an optional pinch of cayenne

1 cup corn

Salt and pepper to taste 

Heat the ghee and saute the garlic, onions, mushrooms. Add the green peppers and squash and saute for a few more minutes. Add the spices, waiting to season with the salt and pepper at the end. Mash up some of the kidney beans to make the soup creamier, I mashed about 1/3 of them, and add to pot along with broth. Simmer until squash is tender, approx 20-30 minutes, then add corn and s&p. Let rest for a few minutes then eat up! I topped this bowl with a fresh torn basil leaf since I have a plant growing in the kitchen, but it doesn’t need it. IMG_1663