Curried Butternut Squash Soup

Submitted by Jen Durant

This slightly spicy soup is my favorite squash soup. It’s a bit time consuming for a simple soup but well worth it. I suggest making it one day in advance to allow the flavors to meld. I like to be dress it up with a drizzle of crème fraîche or sour cream that has been loosened with a bit of filtered water and sprinkled with pepitas.

The original recipe calls for unpeeled buttercup squash, which is then peeled after cooling, but I usually use peeled butternut squash since it is more common and easy to peel in advance. The cooking times should be altered accordingly. Your squash should be slightly browned when done roasting.

YIELD: 6 servings

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Turkey Meatloaf in a Pumpkin

by Laura Sherman & Evan May  20161009_1947481
Thursday Melrose Members

We made this recipe the other day and it was so delicious we wanted to share! Recipe is adapted from www.thekitchn.com, although we made a few small changes. We used the pumpkin and apples from the coop and it was easily enough food for four people.

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