Recipe of the MonthSpiced Winter Root Vegetable Soup
1 onion roughly chopped
2 garlic cloves, roughly chopped
1 T olive oil
1 butternut squash, peeled + roughly chopped (about 3 cups)
1 sweet potato, peeled + roughly chopped
2 carrots, peeled + chopped roughly
5 c vegetable stock
1 t cumin and coriander
½ t cinnamon, nutmeg, cayenne
1 c almond milk
Salt and pepper to taste
Heat olive oil over a low heat; add onion and garlic, gently fry until translucent. Add the remaining ingredients and bring to a low boil. Simmer for 30 minutes. Blend the soup until smooth and adjust seasoning to taste.
Recipe reprinted with permission from member Marcia Kuchta, found in our 2018 Cookfresh Recipe Collection Brochure, available online at www.cookcfb.org/discover-local/recipes.
You can submit your recipes for the 2019 Cookfresh Recipe Brochure by mailing to the Farm Bureau or to [email protected].
**October Recipe Correction -Pumpkin Nut Chocolate Chip Cookies: 1 cup (2 sticks) butter!