courtesy of Taste of Home

Ingredients
1 3/4 pounds butternut squash
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf


Cilantro Cream Topping Ingredients
1/2 cup sour cream
1/4 cup whipping cream
1/4 cup minced fresh cilantro or parsley

Method

1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400 degrees F for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
2. In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
3. In a blender or food processor, place half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

courtesy of Mary (one of our awesome customers!)

Ingredients
1 cube (8 ounces) low fat cream cheese
1 Tbsp minced organic garlic
1/8 tsp nutmeg
2 bunches fresh, washed & dried organic spinach - trimmed to leaves-only if you like
Pinch of salt & pepper

Method

1. In a large skillet, heat cream cheese and garlic over low heat until it's melted and resembles a thick soup.
2. Add spinach to fill the pan, stirring until you have room to add the rest.
3. Cook & stir just until the cheese is incorporated with the spinach.
4. Top with a sprinkling of nutmeg, salt and pepper.

courtesy of Epicurious.com

Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.

Ingredients
6 Tb butter
1 cup chopped organic onions or leeks
8 cups loosely packed organic radish leaves
2 cups diced peeled organic potatoes
6 cups liquid (water, chicken stock)
Salt
1/2 cup cream (optional)
Freshly ground pepper

Method

1. Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes.
2. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.
3. Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt.
4. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor.
5. Add cream if desired.
6. Season to taste with butter, salt and pepper.

courtesy of The Kitchen

Ingredients
1/3 lb of good quality butter
1 large yellow onion, sliced
3 16 oz. cans of good quality canned tomatoes
1/3 cup of heavy cream
Good extra virgin olive oil for finishing

Method

1. In a large pan melt the butter over a low heat.
2. Add all the onion and a good pinch of salt, and then sweat the onions for about 30 minutes or until translucent and soft.
3. Add all of the tomatoes and bring to a simmer for 25 minutes.
4. Then blend, adding the cream while you blend. Check for seasoning.
5. Drizzle each bowl with a little olive oil when serving.

courtesy of anonymous

Ingredients
1 lemon, halved
4 large artichokes, stemmed
1 pound sunchokes
1/4 cup olive oil
1/4 pound chopped pancetta
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
3 garlic cloves, minced
2 marjoram sprigs
2 thyme sprigs
1/2 cup dry white wine
About 4 1/2 cups chicken stock or canned low-sodium broth
1/4 cup heavy cream
Salt and freshly ground white pepper Crusty bread, for serving

Method

1. Squeeze the lemon juice into a bowl of cold water and add the lemon halves. Using a sharp knife, halve the artichokes crosswise. Discard the tops. Working with 1 artichoke at a time, pull off all the outer green leaves until you reach the tender yellow leaves. Trim off the dark green skin. Scrape out the hairy choke with a teaspoon, then quarter the heart and drop it into the lemon water.
2. Peel and coarsely chop the sunchokes. Add them to the artichokes in the lemon water.
3. In a large enameled cast-iron casserole, heat the olive oil. Add the pancetta, onion, carrot, celery and garlic and cook over high heat, stirring occasionally, until softened, 5 to 6 minutes. Drain the artichokes and sunchokes and add them to the casserole along with the marjoram and thyme and cook, stirring, for 3 minutes. Add the white wine and boil until almost evaporated.
4. Add 4 cups of chicken stock to the casserole and simmer until the vegetables are tender, about 30 minutes. Discard the herb sprigs. Add the heavy cream and bring to a simmer.
5. In a blender, puree the soup until smooth. If the soup is too thick, add the remaining 1/2 cup of stock and rewarm. Season with salt and white pepper and serve hot, with crusty bread.

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Start eating better next week.

Looking for more wholesome, fresh, sustainable food? Many thanks to Lauren W. for suggesting this great resource: www.EatWellGuide.org