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Squash Soup

Recipe from 5 Fridges Farm friend Erin Elston using ingredients from the Online Farmers Market.

Plan Do Eat
Squash Soup

Ingredients

  • olive oil
  • 1 onion
  • carrots and celery (optional)
  • 1/2 chipotle pepper
  • 1 clove garlic
  • 1-2 tsp dried sage
  • 1 tsp cumin (or more)
  • 3 cups broth (I used 2 cups mushroom broth + 1 cup water)
  • 1 butternut squash (peeled and cubed)
  • 1 kabocha squash (peeled and cubed)
  • 1 apple
  • 1 can coconut milk (or 1 cup cream)
  • salt & pepper

Directions (for electric pressure cooker)

  1. Sauté onion in olive oil. Add carrots and celery (optional).
  2. Add chipotle pepper, garlic, sage, and cumin (use a whole pepper if you like a little heat).
  3. Add broth.
  4. Scrape bottom of pan to loosen the spices.
  5. Add squash and apple.
  6. Cook on high pressure 10 - 12 minutes and allow to release naturally for 10 minutes.
  7. Add coconut milk and use a stick blender to puree.
  8. Add salt and pepper to taste.
  9. Enjoy!

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