This week there will be: Onions, Potatoes, Leeks, Baby Kale or Baby Arugula, Sweet Peppers, Eggplant, Garlic & Gold Nugget Hubbard Squash.
Hubbard Squash Soup
2-3 lbs Hubbard Squash peeled, cored, cut into ½ inch cubes
½ inch thick slice of pancetta chopped into small bits
2 cups of chicken broth
3 cloves of garlic, minced
3 small leeks white parts only, sliced length wise into 2 inch slivers
1 tbsp olive oil
salt and pepper
Cook Hubbard squash by roasting or steaming until tender.
Sautee pancetta with leeks and garlic over medium high heat for about 5-7 minutes until some of the fat has rendered off and the pancetta begins to crisp. Remove the pancetta and set aside
Puree one cup of squash with one cup of broth and olive oil until it is perfectly smooth.
Add one cup of broth and the remaining squash to the leek and garlic mixture along with the squash puree and cook on high until squash is tender about 25-30 minutes, add cooked pancetta back to the soup then salt and pepper to taste.
Other Recipes of Interest
Sauteed Baby Kale with Apples
Slow Cooker Potato Leek Soup
Eggplant Alfredo Sauce
How to Cook Winter Squash