by | Nov 17, 2021 | News

Tiffany making deliveries for the NPP

Season: Fall 2021

Size: Full Share

Week 7 of 12

November 13th, 2021


Hi CSA Family,

I am excited for the potluck this Friday from 6pm-9pm on the farm. It will be great to see everyone out on the farm and meet all of the CSA members I have not been able to meet yet.  I am not sure what I am going to prepare yet, but you can bet that it will include some farm veg. 

With cooler weather coming in, I have started to get ready for soup season. Butternut Squash is one of my favorites and I have included a frequently used recipe below. I like to have a farm fresh salad along with the soup. Enjoy!

Butternut Squash Soup


  • 2 tablespoons extra-virgin olive oil

  • 1 large yellow onion, chopped

  • ½ teaspoon sea salt

  • 1 (3-pound) butternut squash, peeled, seeded, and cubed

  • 3 garlic cloves, chopped

  • 1 tablespoon chopped fresh sage

  • ½ tablespoon minced fresh rosemary

  • 1 teaspoon grated fresh ginger

  • 3 to 4 cups vegetable broth

  • Freshly ground black pepper

For serving

  • Chopped parsley

  • Toasted pepitas

  • Crusty bread


  1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

  2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

  3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.


I hope to see you on Friday! Recipe by



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