• Home
    • Contact
    • In the News
    • What We're Reading
    • Volunteer Opportunities
  • Food Sovereignty
    • Bad River Tribal Food Sovereignty
    • Community Gardens
    • Local Resources & Partnering Organizations
  • Education
    • Winter Spinach High Tunnel Research Project
    • Farm to School >
      • Harvest of the Month
      • School Gardens
      • Farm-to-School Contacts
      • Internships
      • Local Food Requests
      • Events
    • High Tunnel Greenhouse Project >
      • Resources for Educators
      • School High Tunnels
  • Access to Food
    • Local Food Retailers
    • Farmer's Markets
    • CSAs
    • Farm-to-Table Restaurants
    • Food Pantries & Community Resources
  • Sustainable Farming
    • Listing of Local Farms
    • Resources For Established and Aspiring Farmers
  • Traditions
    • Ojibwe Food Traditions
    • FEAST Community Cookbook & Recipes
    • Farm to School Local Foods Recipes
  • Donate
  Chequamegon Bay

Farm to School Local Foods Recipes

One Sister Squash Soup

11/3/2014

0 Comments

 
Difficulty rating: 2 chef's hat (out of 5)
Prep Time: 60 minutes (mostly baking and cooling the squash)
Cooking Time: 15 minutes 

Ingredients:
  • 1 ½ cup cooked Butternut or Acorn Squash (about 1 squash)
  • 2 apples thinly sliced (peeled and cored)
  • 1 cup of coconut milk (or other milk you like)
  • 1 ½ cups vegetable broth
  • ½ teaspoon salt
  • 1 teaspoon powdered sage
  • ¼ teaspoon curry powder
  • 2 teaspoons honey
  • green onions for garnish

Directions:
1. Using a large sharp knife, cut squash into quarters.  Remove seeds.  Place face down on an oiled pan.  Bake for 35 minutes at 400 degrees or until tender.  Cool for 20 minutes. Using a large metal spoon, scoop the squash from the skins. (This step can be done ahead of time!)

2. Using the apple peeler/corer, process 2 apples.  If you do not have a peeler/corer, you can slice the apples instead.

3. Place the sliced apples, squash and broth in the food processor or blender. Blend until smooth.  If the mixture is too thick, add a little more broth.

4. In a medium saucepan, combine squash mixture with coconut milk and all of the spices.

5. Cook on Medium High heat until soup begins to bubble.  Stir often. Then turn down to medium low and simmer for about 
five minutes with the lid off.

6.  When soup is complete and stove is off, stir in honey.

7.  Serve with a garnish of chopped apple or green onion.  Salt and pepper to taste.



Inspired by Washburn 4th graders

0 Comments

    Local Foods Recipes

    A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients.

    As you try these recipes, please share any questions or cooking tips in the comments section.

    Recipes by Month

    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    October 2018
    September 2018
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014

    Recipes - Alphabetical

    All
    Artesian Spring Chicken Salad
    Awesome Chicken Salad
    Bayview Beach Black Bean Salad
    Blueberry Brain Freeze
    Brule River Salad
    Coco's Strawberry Bread Pudding
    Confetti Beans
    Corny Cornbread Muffins
    Cran-merry Solstice Sauce
    Cucumelon Salad
    Deep Roots Fajitas
    Fisherman's Pie
    Garden Face Frittata
    Green Rice
    Grilled Lambchops With Roasted Garlic
    Ham Bone Soup
    Happy Hollow Baked Brie
    High Tunnel Turnip Soup
    Homegrown Tomato Sauce
    Kakagon Wild Rice Soup
    Kale Caesar Salad
    Kim Chi Quesadillas
    Lemon Pasta Salad
    Manoomin Maple Muffins
    Maple Hill Pork And Pasta
    Maple Vanilla Squish Squash
    Marengo Mini-Meatloaf
    Mix And Match Salsa
    One Sister Squash Soup
    Orchard Jerk Wraps
    Peanut Rhubarb Snack Sticks
    Penokee Pasta
    Pesto Roasted Chicken
    Rainbow Slaw
    Roasted Radishes And Greens
    Rosemary Roasted Potatoes
    Rutabaga Mash
    Sassy Cheese Spread
    South Shore Pot Roast
    Spring Salad With Rhubarb Dressing
    Superior Saag
    Whitefish Tacos
    Whole Wheat Tortillas

    RSS Feed

Home
Contact
In the News
What We're Reading

         The F.E.A.S.T. by the Bay website is currently maintained through the community outreach of the Farm to School Programs in the Ashland, Bayfield, and Washburn School Districts.
Picture
  • Home
    • Contact
    • In the News
    • What We're Reading
    • Volunteer Opportunities
  • Food Sovereignty
    • Bad River Tribal Food Sovereignty
    • Community Gardens
    • Local Resources & Partnering Organizations
  • Education
    • Winter Spinach High Tunnel Research Project
    • Farm to School >
      • Harvest of the Month
      • School Gardens
      • Farm-to-School Contacts
      • Internships
      • Local Food Requests
      • Events
    • High Tunnel Greenhouse Project >
      • Resources for Educators
      • School High Tunnels
  • Access to Food
    • Local Food Retailers
    • Farmer's Markets
    • CSAs
    • Farm-to-Table Restaurants
    • Food Pantries & Community Resources
  • Sustainable Farming
    • Listing of Local Farms
    • Resources For Established and Aspiring Farmers
  • Traditions
    • Ojibwe Food Traditions
    • FEAST Community Cookbook & Recipes
    • Farm to School Local Foods Recipes
  • Donate