If you want to receive a box of ingredients to make delicious recipes like this at home, click here to subscribe to our reimagined Harvest Box, which includes a curation of Regenerative Organic Certified™ produce, an artisanal pantry item, and a recipe card created by our world-class culinary team.
| Soup Ingredients | |
|---|---|
| 1 | butternut squash |
| 2 | sweet potatoes |
| 1 head | garlic |
| 1 | onion |
| 1/4 cup | sage (chopped) |
| 1 tbs | corriander |
| 1/2 tbs | cumin |
| 1/4 tsp | chili flakes |
| 1 tbs | rosemary salt (sold in our farmstand) |
| 2 bunch | cutting celery |
| 1 bunch | carrots |
| 1 cup | white wine (optional) |
| 3 qts | water |
| 1 cup | extra virgin olive oil |
| as needed | salt |
| as needed | crème fraîche |
| Salad Ingredients | |
|---|---|
| 2 each | pink lady apple |
| 2 each | oak lettuce |
| 2 oz | citronette |
Yield: 4 servings
Instructions:
Preheat oven to 425F. Peel the butternut squash, cut into halves, lengthwise, and remove/ reserve the seeds. Clean the seeds from pulp, toss lightly in evoo & salt and roast for 15-20 mins, or until crispy throughout. Continue by dicing the squash, sweet potato and onion into ½” cubes.
Slice the carrots and celery into ½” slices. Reserve 2 carrots, 1 cup of the celery leaves and 1 cup of the carrot greens for the salad.
Mince the garlic and sage, set aside, then heat a medium size pot on medium high for 1 minute. Add 1 cup of evoo and heat for 10 seconds. Add squash, sweet potatoes and a pinch of salt to the pot. Sauteeing for 2 minutes allowing the vegetables to get some color.
Add onions, garlic, sage, spices and rosemary salt. Saute for another 2 minutes.
Add carrots, celery and another pinch of salt to the pot, stirring for 30 seconds.
(Add the optional white wine and cook for an additional minute before adding the water and another healthy pinch of salt.)
Return soup to a boil and reduce to a steady simmer for 45 minutes or until the vegetables are thoroughly cooked and soft. While the soup is cooking, prepare your salad ingredients.
Cut the oak lettuce in half crosswise and remove the root (washing if needed). Roughly mince the celery leaves and carrot greens. Using a peeler, run down the length of the reserved carrots to create ribbons. Slice apples into ¼” slices and combine all ingredients to a bowl. Wait to dress until you are about to serve.
Once the soup is done cooking, puree using an immersion blender or allow to cool slightly before using a stand blender. Blend soup until smooth, return to the pot if removed, reheating and seasoning to taste. Serve along with the salad and garnish the soup with creme fraiche and toasted seeds.
Bon Appétit!
