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Curried Squash Soup – adapted from Nourishing Traditions by Sally Fallon

1 large or 2 small squash or pumpkins                                   

1 medium onion, peeled and chopped                                               

1 tsp. each turmeric, ground cumin, and ground coriander   

¼ tsp. each cloves, cinnamon, and cayenne                                              

2-4 cups chicken or vegetable stock

2 tbsp. butter

1 tsp. grated fresh ginger

juice of 1 lemon

sea salt                                    

yogurt or sour cream (optional)


In a soup pot, saute onions in butter until soft. Stir in spices. Meanwhile peel and chop squash into cubes. Add chopped squash and stock to pot. (I like to add just enough to cover the squash, but add what you like for a thinner or thicker soup.)  Cook until squash is soft. Puree soup with a handheld blender. Add lemon juice and season with salt to taste. Serve topped with yogurt or sour cream if you like. Serves 2- 4.

Photo(s) added: Watermelon radish and Chinese broccoli, Justin helping to plant garlic, Part of our market team, Delicious Nasturtium flowers, Justin collecting duck eggs, Danika and Justin, IncrediblJanuary 4th, 2016

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New recipe: Creamy potato sorrel soupOctober 28th, 2015

2 large kennebec potatoes 1/4lb sorrel leaves 4 Cups Chicken broth or water 1/2 bunch of parcelery Salt to taste 2 chopped scallions and sour cream for garnish Wash and chop potatoes. Boil in broth or

Photo(s) added: Sorrel soup, Thanksgiving Basket, Another New Photo, Another New Photo, Fall blackberriesOctober 28th, 2015

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